This creamy soup, made with Ontario-grown tomatoes, is great for the fall season, full of hearty nutrients to keep you full for hours.
Ingredients:
3 lbs. ripe tomatoes, coarsely chopped
2 cups onions, diced
3 garlic cloves, minced
1 sprig thyme
1 bay leaf
4 tbsp tomato paste
½ cup Italian rice
4 cups vegetable broth
1 cup 35% cream
3 tbsp olive oil
shaved Parmigiano cheese
salt & pepper to taste
1 baguette cut into slices 1/2” thick
2 cups basil leaves
1 clove garlic
1 cup pecorino cheese, grated
olive oil
Method:
1) Preheat a soup pot and in it add the olive oil and the onions, cook for a minute at medium heat.
2) Then add the garlic, thyme and the bay leaf and continue cooking.
3) Once the onions are translucent, add the tomato paste and cook until well roasted.
4) Then add the chopped tomatoes and the rice along with the broth, season to taste with salt and pepper. Cook at a very low heat for about one hour stirring occasionally.
5) Place the basil, garlic and cheese in a food processor and season with a pinch of salt and pepper. Pulse while adding enough oil to make a loose paste. Remove, taste for correct seasoning and store refrigerated until needed.
6) Remove from the stove and pass through a food mill or use a food processor then strain through a fine mesh sieve and return to the pot.
7) Add the cream and taste for correct seasoning, simmer for a few minutes.
8) Then serve doused with cheese, extra virgin olive oil and a basil crostini beside it.
Serves 4 – 6.
Courtesy Massimo Capra, @massimocapra