A terrific warming soup for the winter months. Inspired by an attempt to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle. Ingredients 2 cans Crushed Tomatoes 2 cups Chicken broth or vegetable broth for vegetarians 1 bunch Fresh basil 1 large Shallot 1/2 whole Onion diced 3 cloves Garlic sliced 2 tablespoon Vegetable oil 1 cup Cream 3 tablespoon Sugar more as desired Ground pepper to taste

Instructions
In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.

Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in. It can remain in this state (refrigerated) for a few days, until ready to serve.

To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.)

Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Serve with crusty bread, salad, or cheese toasts; pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.

A variation on this recipe is also hosted on BigOven.com as recipe number 160504.

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Yields: 8 Servings    posted as 160504
    

notes: 

Cuisine:   Italian

Main Ingredient:   Tomatoes