A while back I discovered a recipe for tomato basil soup, I can’t even remember where. It was supposed to be a copycat recipe for the one at La Madeline restaurant. Since I haven’t had the one there I don’t know how close it is, or even how much I’ve changed it since then, but it’s a soup I’ve made over and over again, loving it each time.
I’ve always used canned tomatoes for this soup, but now that tomatoes are coming in from my CSA I am going to give it a shot with fresh ‘maters soon. Mmmm. Tomatoes.
Anyway, it’s a really simple recipe, although for the first time I made vegetable stock to use with it. Using the roasted vegetable stock recipe from How to Cook Everything, I made a stock using carrots, onions, celery, potatoes, garlic, shiitake mushrooms, fresh parsley from the back deck, peppercorns and salt. It was a simple process, just took a while to make – mostly unattended.
To a quart of my fresh stock, I added three cans of diced tomatoes and simmered them together for twenty minutes or so. I let it cool a bit, then processed the heck of out of it in my food processor along with a handful of fresh basil. It went back into the pot with a stick of butter. Once that’s melted in, I added about 3/4 of a cup of half and half. (It’s better with heavy cream, but half and half is what I had on hand.) Heat through and you’re done!
I had some gruyere left hanging out in the fridge so I shredded it and toasted some home made bread for a little cheese toast. Ahhh. Heavenly.