….than a bowl of tomato soup?
A bowl of homemade tomato soup goodness.
That’s what I’m talking about.
printer friendly version
3 good-sized shallots, sliced and diced
3 smaller garlic cloves, chopped up
A sprinkling of cayenne flakes
Saute these up in a half stick of butter
When they are softened, and starting to brown, deglaze with a large splash of white wine
Cook down a bit then add the tomatoes from 3 pints of home canned, whole tomatoes, or 3 16 oz cans of Italian tomatoes, reserve the juices.
Break the tomatoes up a bit.
Add about a cup of chicken stock from your freezer stash, or from a box, that’ll work.
About a TBS of pesto is a great add in, too, especially if you happen to still have a freezer full from last season.
Cook down, stirring as needed, until thickened and the tomato flavor has intensified. If it gets too thick add in some of the reserved tomato juices.
Now season with salt and pepper, any earlier may make it a bit too strong.
Top with a chiffanade of basil, some fresh chives, dill, parsley… whatever needs trimmed.
And a shaving of Parmesan never hurt anyone who doesn’t have a dairy issue.
Serve it up with some of that beautiful handmade onion and rye bread you got at the farmer’s market, this morning, and you’ve got a satisfying meal for a cold rainy day.
Homemade tomato soup, does it get any better than that?? Letszeat!