Chew on This | Italian Tomato Soup

                                                                                                                                                                       

Bonus days of summer are here...

you know the really hot days that surprise you, the ones that come after Labor Day, after
the kids are in school, after the "whites" are packed and you put on that heavy sweater 'cause you didn't know it was going to be that hot!   Yeah, that's what I'm talkin' about.

We just had a few of those bonus days so I took advantage of them and cooked down all the 
beautiful roma tomatoes I had.  Some went into sauce but the majority of them became  Italian Tomato Soup...a real favorite of ours.  This winter when I defrost those containers
of summer love we will be feeling mighty blessed for all those 90 degree days.


This is what you will need to make yummy Italian Tomato Soup:

Tomatoes, olive oil, butter, onions, garlic, flour, chicken broth, tomato paste, heavy cream, basil, thyme, salt and pepper to taste.

Let's start by chopping the onion, mincing the garlic, and measuring out the thyme and basil.  

In a large sauce pan, saute the onions, garlic, thyme, and basil in the olive oil and butter.

When the onions are tender...drop in the tomatoes - if using fresh, cut in half or quarters and...

drop into the onions and garlic.  Add the tomato paste and stir to blend.

Saute over very low heat until the tomatoes are tender. 

In a small bowl, measure out the flour and mix it with the chicken broth until it

is smooth.

       

Now pour it into the tomato mixture and stir to blend..               

Pour in the remaining chicken broth and simmer over low heat for 30 minutes.                     

Remove from heat and blend small amounts of the tomato mixture in a blender until
the seeds and the skins are pureed. You can use a blender or a food processor or a
fine food mill and grind until smooth.

Pour blended soup back into in the large sauce pan.  Pour in the cream and the
remaining butter and continue cooking over very low heat for 5 minutes.


Remove from heat.  Adjust seasonings and add salt and pepper to taste.

I love to decorate - so the top of my soup gets a swirl of cream, some toasted garlic
croutons, a few chunks of fresh tomatoes and a dash of basil and dill...deeelicious!

So choose your favorite garnish - grab a big spoon and slurp away!

Mimi

Here's the recipe:

                                                             Italian Tomato Soup

1 ½ sticks of butter

3 T olive oil

2 large onions diced
6 T fresh basil or 4 T dried
6 T fresh thyme or 4 T dried
2 ½ lbs fresh tomatoes or one 2 lb 3 oz canned Italian style
3 T tomato paste
¼ c flour
3 ¾ c chicken broth
1 c heavy cream
salt and pepper to taste

Optional:  sprinkle garlic toasted croutons on top just before serving and add a dash of dill
and basil.  You can also add a few chunks of fresh chopped tomato and a swirl cream...yum!

          

Using a large sauce pan, saute chopped onions, minced garlic, and the basil and thyme
in the olive oil and butter.  Add tomatoes to the onion mixture.  If using fresh tomatoes,
cut them in half or in quarters.  Add the tomato paste and cook over medium heat until  tomatoes are soft.  Stir to prevent tomatoes from sticking to the pan bottom.  Simmer 10 minutes.

Place flour in a small bowl and add the chicken broth and stir to blend. Pour this mixture
into the tomatoes and add the remaining chicken broth.  Simmer, on  a very low heat for 30 minutes.  Stir occasionally.


Put soup through a fine food mill or you can blend it until pureed - no seeds or skins
should be visible.  Return to heat and add cream and remaining butter. Simmer 5 minutes.


Top with  garlic toasted croutons and a sprinkle of basil and dill.  You can also add a few chunks of fresh tomotoes and a swirl of cream.