Monday, November 9, 2009

Farmer's Market Creamy Tomato Soup

The weather was so beautiful this weekend when the husband and I walked down to the 14th and U Street Farmer's Market to reserve our Thanksgiving turkey. As always we found some incredibly delicious, fresh and locally grown vegetables. I was surprised that we even found some pretty good looking tomatoes this late in the season. The vendor was giving out free recipes so I picked up one for Creamy Tomato Soup. I made if for dinner Saturday night and it was super delicious. Luckily we had also picked up a fresh baguette to serve with it. Here's the recipe:


6 tbsp unsalted butter
4 cloves garlic, minced
1 tsp course salt
3 lbs chopped ripe tomatoes
1 cup fresh basil leaves, loosely packed
1/2 c heavy cream
2 small onions, chopped fine
1/2 c. dry white wine
1/4 tsp fresh ground pepper

Melt butter in medium saucepan over medium heat. Add onions and garlic and cook, stirring until onions are transparent, about 3 min. Add wine, tomatoes, salt and pepper.  Cook for about 5 to 10 minutes. Stir in basil and remove from heat.

let cool slightly. Transfer about half of the tomato mixture into the blender. Cover lid with clean dish towel and hold lid securely in place and blend soup. Continue until all of the tomato mix is blended.

Place back in saucepan. Add cream and adjust consistency with water  if necessary. Season with more salt and pepper if desired. Serve with toasted sliced of baguette and fresh grated parmesan cheese.


1 comment:

  1. Yum! This looks delicious, thanks for sharing the recipe! XO