Sure! Mine is from the New Basics cookbook and is more-or-less modular per 35-ounce can of tomatoes (a #10 can is 3 cans worth):
2 T unsalted butter 1 onion, thinly sliced 1/2 carrot, peeled and chopped 3 cloves garlic, coarsely chopped 1 35-oz can plum tomatoes with juice 4 large basil leaves, slivered pinch of sugar 2 c broth or chicken stock 1/4 t ground allspice 1 c heavy or whipping cream salt and pepper to taste
Saute vegetables in the butter until wilted, about 10 minutes. Add the tomatoes, juice, basil, and sugar. Cook 5 minutes. Add stock and allspice, slowly bring to a boil. Reduce heat, partially cover and simmer 30 mins. Puree soup, add cream, adjust seasonings, and heat through.
Notes: I dislike pureed tomato seeds, if you run the tomatoes through a sieve first you'll take out much of the bits of skin and seeds. Also I think either this recipe or the garlic soup is why I bought the stick blender when we were still in Ithaca.
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timeasmymeasure
no subject
Date: 2009-01-25 06:19 pm (UTC)2 T unsalted butter
1 onion, thinly sliced
1/2 carrot, peeled and chopped
3 cloves garlic, coarsely chopped
1 35-oz can plum tomatoes with juice
4 large basil leaves, slivered
pinch of sugar
2 c broth or chicken stock
1/4 t ground allspice
1 c heavy or whipping cream
salt and pepper to taste
Saute vegetables in the butter until wilted, about 10 minutes. Add the tomatoes, juice, basil, and sugar. Cook 5 minutes. Add stock and allspice, slowly bring to a boil. Reduce heat, partially cover and simmer 30 mins. Puree soup, add cream, adjust seasonings, and heat through.
Notes: I dislike pureed tomato seeds, if you run the tomatoes through a sieve first you'll take out much of the bits of skin and seeds. Also I think either this recipe or the garlic soup is why I bought the stick blender when we were still in Ithaca.