TUSCAN TOMATO SOUP
Serves 4 people (8 oz portion)
Blended Oil 2 Tablespoons
Yellow Onion, small diced 1 cup
Celery, small diced ½ cup
Carrot, peeled & small diced ½ cup
Garlic, chopped 1 Tablespoon
San Marzano style plum tomatoes 3 cups
Veg / Chicken stock 1 cup
Kosher Salt to taste
Black Pepper to taste
Basil Leaves 6-7 large
Heavy Cream 1 cup
Shaved Parmesan ¼ cup
Grilled Ciabatta croutons 4 each
Start by heating a soup pot to medium heat. Once pot is warm, add oil and then onions/celery/carrot and allow to sweat (3-4 minutes). Then add garlic and cook until it is bloomed (1 min). Seasoned sweated veggies with some salt and pepper to taste.
Deglaze your pot with the stock, and add the tomatoes (we hand crush our plum tomatoes before we add them). Reduce heat to medium-low heat and simmer soup until all veggies are tender (35-45 min). Once veggies are tender, add cream and basil and bring back to simmer for 5 minutes.
Finish by using a blender or hand stick blender to puree smooth. Season with salt and pepper to taste.
Slice Ciabatta bread and lightly brush with oil, toast on grill or broil in oven until toasted. Medium dice bread to form croutons. Place on top of soup with shaved parmesan cheese.
Dr. Tony O'donnell
He Will be speaking at healthy habit health foods, 6029 NORTH 7TH ST, 1 to 4 Saturday.. Telephone number 602-252-6000 for those who wish to attend.