Thursday, June 18, 2009

Tuscan Tomato Soup

I gave this a try on a Friday for Lent, and was really excited about the easy ingredients it called for. Easy, peasy...

I am also sharing this recipe at The Grocery Cart Challenge Recipe Swap.

Tuscan Tomato Soup
recipe adapted from The Week for Dinner

3 tablespoons olive oil
1 onion, Small dice
3 14.5-oz cans diced tomatoes (or 5 cups diced and seeded Tomatoes)
2 cups chicken stock (I used homemade)
1 1/2 cups heavy whipping cream
1 cup basil pesto (prefered brands: Target, Costco’s or Trader Joe’s)
Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add pesto. Add whipping cream. Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.

The verdict?
I think my choice of pesto really hampered the soup. My husband really liked the soup, but I could taste something a little "off" with the pesto. I only had one choice of pesto at my store, so I will re-try the soup again soon, but purposefully try another brand. I served it with grilled cheese, and it was still great for 'dunkin.

Easy Cooking | Simple Cooking

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