Source:- Google.com.pk
A few weeks ago, my friend Karen Beth asked me to find her a recipe for a creamy tomato-basil soup without any cream. Or half-and-half. Or butter. Something with the flavor but not all the fat. And, preferably meatless, so no chicken stock.
OK. So. At first, I played around with just reducing the high-fat dairy or replacing some of it a healthier alternative, like Greek yogurt. But then I stumbled onto this Creamless Creamy Tomato Soup from Cook’s Illustrated. It’s like a very bare-bones Pappa Al Pomidoro, a Tuscan tomato soup thickened with bread. You make a very basic tomato soup, add three torn slices of white bread, bring it to a boil, and then either transfer the soup to a blender (in stages) or process it in the pot with an immersion blender. The bread thickens the soup and takes some away some of the tomato bite without making the soup dull.
Once you process the soup, you can strain it back into the pot to make it even smoother (if you so desire), and then add vegetable broth and brandy (completely optional). This recipe makes quite a bit of soup, so I like to make the basic tomato and then add the herbs (usually basil or chives) to each bowl for some variety. But if you taste the soup and you’re still missing the cream, stir in a spoonful. You’ll still be getting less fat than if you added the typical amount of cream to the entire pot. Baby steps, baby steps.
Creamless Creamy Tomato Soup
Adapted from “Cook’s Illustrated” (September 2008)
Serves 6 to 8
1/4 cup extra virgin olive oil, plus extra for drizzling (optional)
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced or pressed
1 pinch hot red pepper flakes
1 bay leaf
2 (28-ounce) cans Italian plum tomatoes in juice
1 tablespoon brown sugar (or to taste)
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups vegetable broth (originally chicken broth)
2 tablespoons brandy (optional)
Salt and pepper to taste
1/4 cup chopped fresh basil
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering.
Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain.
Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard.
Transfer half of soup to a blender, add 1 tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to a large bowl, and repeat with remaining soup and oil. (Or, use an immersion blender to process the soup directly in the pot.) For an even smoother soup, pass the mixture through a fine-mesh strainer before returning it to the pot.
Return soup to pot. Stir in broth and brandy (if using). Return soup to a boil; season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and basil, and drizzle with olive oil, if you’d like.
Ingredients:
Servings:
8
Units: US | Metric
4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)
Directions:
1
Combine tomatoes, juice/and or stock in saucepan.
2
Simmer 30 minutes.
3
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
4
Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.
5
She wrote, "Once a year, in January I run a column of our most requested recipes -- This year, that column included the recipe for La Madeleine's popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again -- ".
Tomato soup gets a lift from basil in this easy recipe. Use convenient ingredients for a crowd-pleasing, quick tomato basil soup.
Soup
2 (14-ounce) cans chicken broth
1 (28-ounce) can diced tomatoes
1 (24- to 26-ounce) jar tomato and basil sauce*
1/2 cup Land O Lakes® Half & Half or Fat Free Half & Half
Topping
1 cup sour cream
2 tablespoons purchased pesto sauce
Directions
Combine chicken broth, diced tomatoes and pasta sauce in 4-quart saucepan. Cook over high heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil.
Reduce heat to low; stir in half & half. Continue cooking 2-3 minutes or until heated through. (Do not boil.)
Combine sour cream and pesto in bowl. To serve, ladle soup into individual serving bowls; top each with 2 tablespoons sour cream mixture.
*Substitute 1 jar of your favorite tomato-based pasta sauce and 1 teaspoon dried basil leaves.
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