ROASTED TOMATO AND BASIL SOUP

ROASTED TOMATO AND BASIL SOUP image

Yield 8 bowls

Number Of Ingredients 19

Roasted Tomato and Basil soup
28 oz can whole tomatoes (reserve juice)
Drain out juice, squeeze out rest
Put drained tomatoes on cookie sheet, drizzle with olive oil
Broil on 500 for 10 mins.
3 TBSP Better Than Bouillon -- beef
2 - 3 medium yellow onions, diced
4 TBSP crema (see notes below)
4 TBSP Romano Pecorino grated cheese (from Viviano's)
¼ c. Feta crumbled
½ c pine nuts, toasted
1 tsp freshly- ground black pepper
4 TBSP sugar
½ c Ajvar -- in case you want to make your own (the store-bought version I used did not have garlic.): (http://www.npr.org/templates/story/story.php?storyId=6430271)
1 package fresh basil leaves, sliced
1 TBSP sundried tomato pesto (from Sam's)
1 TBSP pesto
½ c dry sherry
4 -6 cups water

Steps:

In Dutch oven, sauté onions. Add broiled tomatoes and reserved juice. Add bouillon, and rest. Heat. Use immersion blender to puree to desired consistency. Add water to thin. Cool completely and reheat at least one time before serving. This was the basis of my recipe (but omitted the garlic) - I adjusted, added this and that: http://www.mygourmetconnection.com/recipes/soups/creamy-tomato-basil-soup-goat-cheese.php On thinking further, I would serve with rye bread croutons next time. That would have been yummy, too!! (Lynn thinks Crème Fraiche would work, too. I agree) Crème Fraiche: http://origin-splendidtable.publicradio.org/recipes/sauce_fraiche.html (video) http://video.about.com/gourmetfood/How-to-Make-Creme-Fraiche.htm Crema :http://hubpages.com/hub/Homemade_Mexican_crema_This_Mexican_sour_cream_is_easy_to_make_at_home In comparing the two, it seems the only difference mentioned is Creme Fraiche calls for heating the mixture, and Crema is all at room temperature. Other than that, recipes are the same. Good call, Lynn!!! Note, for either: You must use a sour cream or buttermilk with a living bacterial culture, or you will get the wrong kind of bacterial growth. Note: you can whip these, unlike sour cream. One site suggested whipping and adding sugar as a topping for tarts or fruit. YUM! Note: if you are not bored yet, this is a fun site: http://www.foodsubs.com/Cultmilk.html Scroll down for info on Crema