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Old 02-20-2008, 10:52 AM   #11
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Here's an oldie but goodie from Cooking Light.


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Old 02-20-2008, 12:01 PM   #12
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Originally Posted by GotGarlic View Post
Tomato-Basil Bisque

2 15-oz. cans diced tomatoes
1 8-oz. can tomato sauce
1 tbsp. prepared pesto or 1/4 cup fresh basil
Salt and pepper to taste

If using, cut basil into chiffonade. Put tomatoes and tomato sauce in a blender and whiz until pureed. Pour into a 2-quart saucepan and heat to a low simmer. Add pesto or basil, salt and pepper, and simmer 5 minutes. Optional toppings: crackers, sour cream. Makes 4 servings.
Oh this looks great! It could help me feed my basil addiction! Thanks!

Not that there's anything wrong with that.....
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Old 02-20-2008, 12:15 PM   #13
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This is not my recipe, it was on the internet, discussing MSG and this was part of the talk. Looks really involved and interesting. My own tomato soup is very simple and I do not even use tomato. I use tomato juice. Takes me 20 minutes to make. And the only reason it takes that long is because I add rice.
Tomato Soup
Gary Danko's Recipe:
Roasting tomatoes increases their umami taste. In this recipe from Gary Danko, chef at San Francisco's Restaurant Gary Danko, the addition of tomato paste, ketchup, Worcestershire sauce (based partially on umami-rich anchovies), soy sauce and grated Parmesan pumps up the rich, savory taste. When using canned tomatoes, Mr. Danko prefers to use whole tomatoes in purée, imported from Italy. However, canned whole tomatoes in juice will work as well.
Yield: Serves 6 (about 8 cups)
Preparation time: 30 minutes
Cooking time: 55 minutes total

2 pounds plum Roma tomatoes or 3 (28-ounce) cans whole tomatoes
6 garlic cloves smashed and peeled
3 small yellow onions (about 1 pound), peeled and cut into ½-inch dice
2 teaspoons salt
¼ teaspoon dried thyme
4 tablespoons extra-virgin olive oil
1 stalk celery or ½ fennel bulb (about 4 ounces), cut into ¼-inch dice
¼ cup tomato paste
3 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
¼ teaspoon Tabasco sauce
2-3 cups chicken broth, vegetable stock or water
4-6 large fresh basil leaves, chopped
2 fresh mint leaves, chopped
¼ cup finely grated Parmigiano Reggiano cheese

• Preheat the oven to 375 degrees.

• If using fresh tomatoes, wash, dry and core them. If using canned tomatoes, drain tomatoes, reserving the purée or juice. Halve the tomatoes lengthwise.

• Divide tomatoes between 2 shallow baking pans, arranging them cut-side down in a single layer without crowding. Sprinkle the garlic, onions, salt and thyme over the tomatoes and drizzle with oil.

• Roast until tomatoes are slightly browned and tender, about 45 minutes. Let cool slightly.

• Put the celery or fennel, tomato paste, ketchup, Worcestershire, Tabasco and soy sauce in a blender. Add some of the roasted tomato mixture and stock and blend until smooth. Strain through a medium strainer into a pot, pressing the solids with the bottom of a ladle or a rubber spatula to remove the seeds and small skin particles. Working in small batches, continue to purée and strain the remaining tomato mixture, the reserved purée or juices from the can and the remaining stock into the pot, using 2 cups of liquid total.

• Bring soup to a slow simmer over medium-high heat, stirring to combine, about 10 minutes. Thin with additional stock if necessary. Correct salt as needed.

• Serve in bowls with a sprinkle of basil, mint and cheese.

You are what you eat.
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