-Amanda
Tomato Parmesan Soup
2 tbsp bacon grease
1/4 onion
3 cloves of garlic
1 large can of diced tomatoes
2 tsp basil
1 tsp oregano
1/2 tsp chili flakes
sea salt and fresh pepper
1/4 cup loosely packed freshly grated Parmesan cheese
1/2 cup heavy cream
1 handful of toasted pinenuts per bowl
1 dollop of butter per bowl
Place bacon grease, onion and garlic in a small pot. Cook on medium high until the onion is translucent. Add spices (basil, oregano, chili-flakes.) Adding the spices at this time gives them a chance to cook a bit in the bacon grease. Add can of tomatoes and bring to a boil for about 5 minutes. With a stick blender, blend the soup into a creamy consistency. Alternately you could use a regular blender. Add cheese and heavy cream. Remove from heat and stir. Serve with toasted pine nuts and a dollop of butter. Makes 3-4 servings.
Oh, I just had a wonderful thought.... I wonder if I took the idea of the roasted garlic from THIS soup recipe and incorporated it into this tomato soup recipe if I'd have an incredible soup? I'll have to play around with it and let you know!
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