Tomato Soup for the Soul
During the holiday season, J and I ventured out of the suburbs and into the city to see the Christmas lights. It was crowded and crazy and cold, but a memorable experience nonetheless. He had made reservations at an Italian restaurant that was dubbed one of the best kept secrets in the city. I must say that had he not read the review and eaten there previously, I would never have given it a second glance. It was in the back corner of a highrise mall, and when I go out for a special occasion, the last place I want to end up is a mall…but….the food was FABULOUS. Seriously YUM, and it was very inexpensive. Like under $15 for appetizer, entree, dessert, and soda. I had a wonderful pasta, and he had baked spaghetti, which didn’t sound that great to me at the time, but WOW. He also had the most amazing basil tomato soup I’ve ever had in my life. Now I’m a girl who loves a good tomato anything, but this knocked my socks off.
Sadly, the week after we dined there, the restaurant closed.
So began my quest to recreate the tomato soup. I searched the net, and taking my cues from chefs who decidedly do not care about calories and fat content, I stirred up about six different prototypes. They were all good in their own way, but the final result is somethingthat I think is pretty fantastic. J and I eat dinner together probably twice, sometimes three times a week, and he asks for it at least once a week and wants me to make extra for lunches. Also, it’s literally become my default dinner. Don’t have anything else on hand? Don’t feel like cooking? You can throw this together, simmer for 20 min while toss together a salad and pop some garlic bread in the oven, stir in the cream at the end, and dinner is done.
My version isn’t fancy–it doesn’t even have onions and it’s made with canned tomatoes (fresh are a bit hard to come by in the Midwest this time of year!), but to me it’s the ultimate comfort food. Enjoy!
3T butter
1T crushed Garlic
1 28 oz can crushed tomatoes (I like San Marzano, D’Fratelli is great, but good old grocery store brand will work fine!
4T fresh chopped basil
2T Oregano
Freshly ground black pepper
1/8-1/4 t. cayenne pepper
Liberal salt
1 cup whole cream
Melt butter in saucepan over medium heat. Add garlic and reduce to low heat to brown.Pour in tomatoes. Salt and pepper liberally and bring to a boil. Reduce heat and add basil, oregano, and cayenne Do NOT add cream yet. Cover and simmer at very low heat for 20-30 min. Prep salads and garlic cheese bread while soup simmers. After 30 min, uncover and add cream. Stir well and increase heat to thoroughly heat cream. Be careful not to boil as the cream may curdle. Taste test and add more salt and pepper as needed. Ladle into bowls and top with ricotta or Italian cheese of your choice (Parmesan, Romano) and basil garnish.
Serve immediately. It’s better when it’s hot!
ENJOY!
