When I told Sheryl (my aunt whom I am collaborating with for the Fine Foods Unrefined cook book) that I wanted to develop a home made rustic tomato soup recipe, her first response was “That is going to be alllll you, because I don’t like tomatoes.” lol
So, I will just have to take alllll of the credit on this one *snicker*. 😉
This tomato soup has of course, tomatoes, but also a sneaky ingredient, that turns this recipe in to one that is packed full of veggies, and adds a richness and thicker mouth feel that is just wonderful.
Ingredients
- 4 tbs Minced Garlic
- 2 lg. Onions
- 2 tbs Olive Oil
- 3 cans Crushed Tomatoes 28 oz. (the Muir Glen brand is my fave)
- 4 cups Butternut Squash (approximately 1/2 of a squash)
- 1/2 cup Pesto (choose your favorite brand or make your own!)
- 2 tbs Honey
- 4 tbs Balsamic Vinegar
- 3 tbs Chicken Base (bullion can be substituted)
- 3 cups Water
- 1/2 tsp Salt
- 1.5 cups Cream
- Fresh basal
- 8 oz shredded Asiago Cheese
Instructions
- In a large pot, cook the onions and garlic in the olive oil until the onions are just starting to brown.
- Add crushed tomatos, butternut squash, pesto, honey, balsamic vinegar, chicken base and water to the pot.
- Bring to a low simmer, and cook, siring often, for 30 minutes.
- Blend the soup to your desired smoothness (using a stick blender or countertop blender)
- Return the blended soup to the pot and add the cream and salt to taste.
Serving Suggestions:
My favorite way to eat this soup is with some Asiago Cheese sprinkled on top and a bit of fresh basal as a garnish.
