Thursday, February 12, 2009

More than Tomato Soup

Buttering bread.

Simmering soup.

& cool cheese.

More Than Tomato Soup

Alayna was on vacation but we were still brainstorming soup ideas for this week because making soup isn't an occasion it's a lifestyle.

As you might know we are swiftly approaching good 'ol V-Day, for this reason and many more. (One of which being a personally unfortunate incident while running along the East River involving an overeager, deranged homeless dude-- lets leave it at that.) I wanted something comforting and I wanted something red.

When we start our "Sauce Blog," you might realize that this tomato soup is closely related to a wonderful penne a la vodka sauce but for now you just know it as a wonderful, rich and tangy tomato soup. This tomato soup is creamy and has a zingy bite. It's easy (so easy I, as in Mary Lorraine, made most of it) and it's good.

If you have been reading this blog but haven't actually made one of these soups I recommend this to be your first try. It's a people pleaser. Make it with a grilled cheese sandwich with fancy cheeses and be prepared to eat until you have a stomachache. Like I do, right now.

What You Need:

2 big cans of crushed tomatoes
6 cloves of garlic chopped
red pepper (like the spice not the vegetable)
heavy cream
olive oil
a bunch of basil, chopped

What You Do:

Sautee chopped garlic in big soup bowl.
Add a generous portion of red pepper.
When sauteed dump in the two cans of crushed tomatoes and stir
Add the basil (a lot of basil)
Let simmer for about 30 minutes
Add as much heavy cream as desired, depending on your tomato soup cream preference.

I know, so easy!

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