Tomato Soup

Dec 6, 2009

I bought these gorgeous tomatoes on a vine at the Farmer's Market the other day thinking I'd make a salad out of them but the cold weather changed all that when I got home to a cold house. Something about tomato soup with a grilled cheese sandwich by the window reading a book is what I needed to remind me I should be inside slurping on my nice hot tomato soup. A few simple ingredients makes this soup ready in no time. The chili flakes gives the taste buds warmth and the sweetness of the tomatoes give this soup a great balance.

Ingredients:
1 tbs of olive oil

1 clove of garlic, minced
1/4 tsp of red chili flakes
3 cups of diced tomatoes
3 cups of chicken stock or vegetable stock
1 tsp of dried thyme
1 tsp of dried basil
3 tbs of tomato paste
2-3 tbs of parmesan cheese, grated (optional)

Directions:
In a sauce pan, saute garlic and chili flakes in olive oil over medium heat
Add tomatoes and saute until soft then add remaining ingredients. Turn heat to high until it begins to boil then turn down the heat to low. Simmer for 45-60 minutes.
Using a hand blender, food processor, or blender, blend the mixture until smooth. Return the mixture to the pan and simmer for another 5-10 minutes.