Tomato Basil Soup

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This soup was a part of Week 2 recipes, we had two soups, this one and Minestrone. It was my birthday, so I skipped class, and decided to do this over the weekend. It was a relatively easy recipe, came out deliciously flavorful. It was so good that I had it all for lunch today. 100% vegetarian. 

I am such an intuitive cook, I am not very good following recipes. As I do this course, I have to be extra conscious following the recipe. 


Recipe

Onion, diced        1/4
Olive Oil             1 Tbsp
Warm water        1/4 cup
Diced tomatoes    14 oz. can
Tomato paste        2 Tbsp
Sugar                    1 Tbsp
Salt                       1 Tsp
Black pepper        1 Tsp
Basil                     1/2 bunch
Heavy Cream        2 Tbsp
Milk                     1/2 cup
Tabasco sauce        dash for garnish

  1. In a medium saucepan, heat olive oil. Add the diced onions to the pan and sweat until translucent.
  2. Add warm water and simmer for two minutes.
  3. Add the can of diced tomatoes and simmer for an additional five minutes.
  4. Add the tomato paste, sugar, salt and pepper and simmer until thickened, about 15-20 minutes.
  5. Puree the soup using either a blender, immersion “stick” blender or food processor. 
  6. Add the basil to the soup mixture and blend again.
  7. Add heavy cream and milk to the soup continuing to blend.
  8. Taste the soup for seasoning. Add salt and pepper as needed.
  9. Add a dash of Tabasco before serving.

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