GUEST POST – COOKING IN MY GENES
By: Jessica Kostka

soup-1429797It’s that time of year where the day is short, the nights are cooler, and school is back in session. We start to crave foods that warm your body during a cozy night at home. Tomato soup is the epitome of comfort – I reminisce about my childhood eating tomato soup and grilled cheese during a Fall evening and sharing with my family and friends (if they were lucky!).

You can’t go wrong with making soup from scratch. There’s also something very satisfying about that first sip of your own homemade soup.

Total time: 1 hour, 15 minutes
Servings: 4
Equipment: baking dish, large pot and blender

Ingredients:garlic-1522739_1920
28 oz can of whole tomatoes
1 yellow onion, cut into half and then quarters (8 pieces)

6 garlic cloves
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp pepper
3 cups chicken broth
salt & pepper to taste
1 tbsp butter
12 basil leaves
1/4 cup Parmesan cheese, grated

Instructions:

  • Preheat oven to 400 F.
  • In your baking dish, spread out the whole can of tomatoes and use a fork to gently crush tomatoes.
  • Cut the onion in half, then each half into quarters. Nestle the onion quarters throughout the dish.
  • Peel 6 garlic cloves and nestle into the baking dish as well. Sprinkle evenly with the 1/2 tsp of salt and 1/4 tsp of pepper over the tomatoes mixture and then drizzle with 2 tbsp extra virgin olive oil.
  • Roast uncovered for 20 minutes, then stir the mixture around the dish and place back in the oven for another 20 minutes.tomatoes-1457298
  • Once you remove the dish from the oven, turn your pot to medium heat. Use a fork to mash the roasted tomatoes mixture and then once the pot is hot, put all of the tomatoes mixture into the pot.
  • Add 3 cups of chicken broth and bring to a boil; once boiling, turn down to medium-low and simmer for 20 minutes.
  • Turn off the pot and remove the soup from the stove, let cool for 5 minutes. Next, working in batches, puree the soup in your blender.**Important – pureeing hot soup: Things to remember when pureeing soup that is still hot –
  • Fill your blender only half-way
  • Hold the lid tight, covering with a towel when blending
  • Start blending on low and then increase the speed. This should keep things tidier in the kitchen

** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.

As you’re pureeing, transfer batches to a bowl and once you’ve pureed all of the soup add it back to your pot. Place the pot on the stove on medium heat, taste and adjust seasoning with more salt and pepper. Once the soup is warmed back up to your liking (5-10 minutes), stir in 1 tbsp of butter (this adds an amazing creaminess to the soup). Then, serve in bowls and top with basil and Parmesan. Enjoy!

Until the next cooking adventure,
Jessica

Jessica is a food blogger and event planner.  You can find her whipping up recipes for family and friends on her blog,Cooking in my Genes or helping plan a fabulous social events at The Styled Social.

parmesan-1002838