Dinner Quest 1 - Tomato Soup
Dinner Quest 1 was a success. Raven_S helped a little, some by request and some not, but for the most part I made the tomato soup on my own.
Fresh Tomato Soup
Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned
tomato soup for good.
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leaves
1. Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about
10 to 12 minutes.
2. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20
minutes or until the tomatoes have broken down and rendered much oftheir liquid.
3. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh
sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
4. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.
Serves 4 to 6.
Stealthdozer was over for a visit and he liked the soup. I did too. Raven_s thought there was too much orange zest, but I liked it. So next time, we'll make it with less orange zest, more tomatoes (we used 13 vs the 18 called for), and get a better strainer. Overall, I'd give it a B+ (although I'd give it an A myself). Not sure it was worth the work, but it was fairly easy.
Up next week - a 30 minute Rachael Ray meal :-)
Fresh Tomato Soup
Once you try this delightful version of tomato soup with just a hint of citrus and the perfume of basil, you'll swear off canned
tomato soup for good.
1/4 cup olive oil
2 large yellow onions, diced
1 tablespoon finely grated orange zest
18 ripe Roma tomatoes, quartered
Heavy cream
Salt and pepper to taste
Fresh basil leaves
1. Using a heavy saucepan set over medium heat, sauté onions in olive oil, stirring occasionally until tender and translucent, about
10 to 12 minutes.
2. Stir in orange zest and tomatoes and continue to cook over medium heat stirring occasionally to prevent scorching, about 20
minutes or until the tomatoes have broken down and rendered much oftheir liquid.
3. Puree soup in batches using either a food processor or blender. Then strain the mixture through a food mill or medium mesh
sieve placed over a clean saucepan, discard remaining peel and seeds. Reheat soup mixture gently over medium-low heat, season with salt and pepper. Add heavy or light cream to taste (anywhere from 1/2 cup to 1 1/2 cups or until you achieve the consistency and flavor you desire.) Season to taste.
4. Just before serving (about 1-2 minutes before) add fresh basil, torn into small pieces to the soup.
Serves 4 to 6.
Stealthdozer was over for a visit and he liked the soup. I did too. Raven_s thought there was too much orange zest, but I liked it. So next time, we'll make it with less orange zest, more tomatoes (we used 13 vs the 18 called for), and get a better strainer. Overall, I'd give it a B+ (although I'd give it an A myself). Not sure it was worth the work, but it was fairly easy.
Up next week - a 30 minute Rachael Ray meal :-)