because we dont get snow days in manhattan

did you know that? worst.part of living in this city, ne, this borough, is the lack of snow days... cause kids, when's the last time you heard that wall street took a snow day?

exactly. and unfortunately, if they can get to work, that must mean i can too...

anyway, there really is nothing that says snow day quite like soup. tomato soup, to be exact... and ever since i got the immersion blender, i've been obsessed with the idea of making everything, anything with it... not to mention using the herbs from the aerogarden...

pack snow and the obsession all in one day and its time for some tomato soup...

once again, i must sing the praises of the vidalia chop wizard...
it slices, it dices, it took nearly all of the prep work out of making the soffritto for the soup.

IMG_1254 IMG_1257

i thought about putting rice in there, as my long standing favorite soup EVER (and the entire reason i like tomato soup) was the tomato rice soup from the now-defunct MBNA corporate cafeteria, but decided that there were chives in that there aerogarden, and they were begging for a baked potato to top...

therefore, i introduce to you, the perfect snow night meal:



Homemade Tomato Soup
courtesy of The Food Network - Michael Chiarello (with slight changes by me)

1 (14-ounce) can chopped tomatoes
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

1/2 cup extra virgin olive oil
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced

1 cup vegetable broth
1 bay leaf
2 tablespoons butter

1/8 cup chopped fresh basil leaves
1/2 cup heavy cream

Preheat oven to 450°.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet.
season with salt and pepper, to taste.
drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes. (note: i honestly think you only really need about 1/8 of a cup of oil, at most, for this step. next time i make it, i will cut way back...)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat.
Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes.

Add the roasted chopped canned tomatoes, reserved tomato juices, vegetable broth, bay leaf and butter.
Simmer until vegetables are very tender, about 15 to 20 minutes.

Add basil and cream.

Puree with a hand held immersion blender until smooth.

Makes 4 servings.


roopa said...

1. I don't like baked potatoes but yours looks good.
2. I kind of want the Vidalia Chop Wizard and you're selling me on it.
3. Today is a perfect day for creamy tomato soup. Yum.

Rae said...

I would love an Aerogarden, but I think my cats would snack on all the herbs. :-\

My favorite baked potato method is Alton Brown's The Baked Potato, very simple and oh-so-delicious. Recipe at FoodTv.com.

Nina Timm said...

I wish I was there to share this meal - it simply looked delicious and comforting.....

I'm hungry.....

Colleen said...

i want this meal! i have what i think would be considered an immersion blender, but it's not fancy like yours. wonder if it'll work.

Bentley H said...

Thanks for ssharing this

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