You Say Tomato

Here's a nummy tomato soup recipe that's quick and easy. Why soup? Because 65 degrees in Los Angeles is cold. Brrrrrrr.

Creamy Tomato Soup
8 servings (1 c per serving)

2 tsp olive oil
2 medium cloves of garlic (minced)
2 leeks (thinly sliced white to light green part)
1 1/2 tsp fresh thyme
56 oz canned diced tomatoes
12 oz fat free evaporated milk (or whole milk if you're feeling dicey)
1/4 c fresh basil
salt and pepper to taste

Heat the oil, garlic and leeks in a soup pot for about 2 minutes or until softened. Add the thyme and heat for another 2 minutes.

Add the tomatoes and bring to a simmer. Partially cover the pot and simmer for 5 minutes longer.

Take the tomato mixter and puree in batches. Add the pureed mixture back to the pot and add the evaporated milk. Add the salt and pepper to taste. Add basil right before serving.

Yum!

Soup a doop

This one came from my step-mom. If it has her stamp of approval, then it's a-okay in my book. Although it's probably better in the winter, if you're craving soup, give this one a try.

Tuscan Bread and Tomato Soup
2 dinner-sized serving

2-3 thick slices county bread or crusty sour-dough
3 TBS extra virgin olive oil
1 med. Red onion, coarsely chopped
Salt and pepper
4 large garlic cloves
1/3 cup tightly packed fresh basil leaves
1 20 oz. can whole tomatoes, drained and chopped
Pinch of red pepper flakes
2.5 Cups chicken stock
Parmesan shavings

Preheat oven to 200 degrees. Place bread slices in oven for 15 – 20 min. When done rub with 1 clove garlic, halved.

Heat 3 tbs. Olive oil in pot, add red onion, salt and pepper and cook, stirring until onion begins to color (about 10 minutes). Coarsely chop together (in processor) 3 cloves garlic and basil. Reduce heat to med-low, stir in basil/garlic mixture and cook until garlic barely colors (2-3 minutes). Add chopped tomatoes and pinch of red pepper flakes. Cook about 5 minutes until thick and fragrant. Stir in chicken stock. Boil for 2 minutes (can simmer longer). Taste and adjust seasonings.

Break up bread in bottom of bowl. Ladle soup in bowls and top with fresh basil torn basil leaves, drizzle extra virgin olive oil and parmesan cheese shavings.