Cream of Tomato Basil Soup

Ingredients

3 lbs of roma tomatoes, cut in half

1/3 cup EVOO + 2 tablespoons

2 yellow onions, chopped

S&P to taste

6 cloves garlic, minced

sprinkle of red pepper flakes

1 (28 oz) can of san marzano tomatoes

1 cup fresh basil, packed

1 teaspoon fresh thyme

4 cups low sodium chicken stock

1 cup heavy cream

Directions

preheat the oven to 400 degrees. Toss the tomatoes with EVOO and S&P and put them on a baking sheet and roast for 45 minutes.

In a large stock pot saute the onions with garlic with some EVOO for ten minutes until they start to carmelize. Add the canned tomatoes, basil, thyme and chicken stock. Add the oven roasted tomatoes with the juice from the baking sheet. Then add the heavy cream. Simmer for 40 minutes and then use an emersion blender to smooth it out.

French Onion Soup

I was in William & Sonoma today and bought a cool blow torch thingy and butane. When I got it home I couldn't figure out how to put the fuel in (yes I am a blonde). So, instead I used ramekins and browned them in the oven. I am returning it tomorrow, unless they can show me how to use the bloody thing...lol.

Ingredients

4 tablespoons unsalted butter

3 lbs red onions thinly sliced

1 teaspoon sea salt

2 teaspoons fresh chopped thyme

2 cloves, minced

1 cup chardonnay

7 cups low sodium chicken stock

fresh ground pepper

1 toasted 1/2'' slice of baguette per ramekin

1 cup grated Gruyere

Directions

Thinly slice the onions on a mandolin (carefully...go slow...I did some damage to my fingers once).

In a large pot melt the butter over medium heat. Add the onions and 1 teaspoon of sea salt and stir to get all the onion coated with the butter. Cover, but stir occasionally for 3o minutes. Then remove the cover, increase the heat to medium high and cook until the onions caramelize, stirring often. Cook for 25 minutes and then add the thyme and garlic. Stir to combine and cook for an additional 5 minutes. Then add the wine, using a wooden spoon scrape the bottom of the pot. Reduce the wine by half for about 2-3 minutes. Add the broth and the pepper. Cover and cook for another 30 minutes.

Preheat the broiler. Ladle the soup into ramekins. Top each ramekin with a slice of the baguette and Gruyere. Place the ramekins on a baking sheet and place in the oven for about 4 minutes.

Broccoli Cheddar Soup

Ingredients

1 stick of unsalted butter

1 1/2 lbs fresh broccoli cut into florets

1 medium yellow onion, chopped

1 carrot, chopped

S&P

4 tablespoons flour

6 cups low sodium chicken stock

1 cup heavy cream

2 cups grated cheddar cheese

Directions

Melt the butter in a large pot over medium high heat. Add broccoli, onion, carrot, and S&P and cook for 10 minutes. Add the flour and cook for another few minutes until the flour turns a blonde color. Add the stock and bring to a boil. Simmer uncovered for 20 minutes. Pour in the cream and the cheddar. Puree the soup with an immersion blender.

Potato Soup with Shrimp

I haven't been updating my blog as often as I used to. Well, that's because I have an awesome job that is keeping me busy these days. However, today I couldn't resist as I bought a handy dandy emersion blender. Also, I'm not taking a picture of it.....I have been told my pics are not doing my good cooking justice....lol, oh well, I'm just having fun....

Ingredients

4 tablespoons unsalted butter

1 small red onion, chopped

1 large carrot, chopped

2 tablespoons flour

10 red potatoes, peeled and cubed

2 cups 2% milk

1 cup chicken stock

1 cup heavy cream

1 tablespoon salt

1/4 teaspoon fresh cracked pepper

1 lb cooked shrimp (no tail)

Finely chopped dill and grated cheddar for topping

Directions

In a large pot melt the butter and saute the onion and carrot for about 5 minutes on medium high heat so that the onion is slightly golden and translucent. Add the flour and cook for an additional minute, stirring constantly until the flour gets a blonde color.

Add the potatoes and stir regularly for about 5 minutes. Then add the milk and chicken stock. Cover and cook for 15 minutes. You can then add the heavy cream and season with the S&P.

Use the emersion blender to make the soup creamy....about 10 minutes with a strong arm. Then add the shrimp and heat through. Serve with dill and cheddar on top.

Roasted Tomato & Basil Soup

Ingredients

3 lbs plum tomatoes, cut in halves
1/4 cup plus 2 tablespoons EVOO
S&P
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (14 oz) can of diced tomatoes
1 cup fresh basil packed
1 teaspoon fresh thyme
1 quart chicken stock
Sour cream for garnish

Directions

Preheat the oven to 400 degrees. Put the plum (sometimes called Roma) tomato halves into a large bowl and mix the 1/4 cup of EVOO with S&P and 2 garlic cloves. Spread onto a making sheet and roast for 45 minutes.

In a large pot heat the 2 tablespoons of EVOO and the butter over medium high heat. Cook the onions and the other 4 garlic cloves for about 10 minutes, just until the onions are slightly starting to brown. Add the canned tomatoes, basil, thyme and chicken stock. Bring to a boil and then add the roasted tomatoes including the juice left on the baking sheet. Bring back to a boil and then turn heat down to simmer for 40 minutes.

Then (depending on how big your food processor is) put the soup in a food processor in batches to smooth it out. I had to do 4 batches....don't over fill your food processor you'll have a mess on your hands....I did that tonight...lol. Serve with a dollop of sour cream and a basil leaf for garnish.

Carrot Ginger Soup

Ingredients

2 tablespoons extra virgin olive oil

1 medium sized sweet onion chopped

1/2 teaspoon sea salt

1 teaspoon minced ginger

1 teaspoon minced garlic

1 lb carrots, peeled and chopped

1 medium yukon gold potato, peeled and chopped

2 1/2 cups chicken stock

1/8 cup roasted pine nuts

3/4 cup plain yogurt, plus a dallop for garnish

1/2 teaspoon honey

1/2 teaspoon minced fresh thyme, plus a sprig for each bowl for garnish

1/4 teaspoon black pepper

Directions

In a large pot heat olive oil over medium high and add the onions with a little salt. Sweat the onions for about 10 minutes until translucent just on the verge on caramelization. Add the ginger and garlic and cook for another 2 minutes. Then add the carrots, potatoes and stock. Cover and simmer for 20 minutes.

Add the pine nuts to a small pan on high heat. Stir for about 3 minutes or just until you see them slightly brown and you smell the aroma.

Whisk the yogurt, honey, fresh thyme and fresh cracked pepper in a bowl.

In a food processsor blend the carrot/potato mixture and slowly add the yogurt mixture and then the pine nuts. Blend until smooth.

Spoon a dallop of yogurt on top of each serving and add a sprig of thyme.