It has recently come to my attention that I missed Groundhog’s Day. To most people, this is not a big holiday, but for me this tradition might be my favorite thing about America (clearly an exaggeration). But really, I love the absurd and the magical so this groundhog business is absolutely delightful to me. Unfortunately, it passed by without a wave or a nod AND we are scheduled for six more weeks of winter. Ughh. Fortunately, it is sunny & clear skied so I’ve got my fingers crossed that the mystical Punxsutawney Phil Sowerby misspoke this year.
Spicy Tomato Basil Soup
yields approximately 3 servings
1 – 28 oz can peeled, whole tomatoes, separate tomatoes from liquid
2 cloves of garlic, minced
1-2 T. olive oil
salt & pepper to taste
Preheat oven to 450.
Separate the canned tomatoes from their reserved juice. Place them on a small, foil lined jelly roll pan or cake pan. Drizzle oil over them with a dash of salt & pepper & the minced garlic. Bake for about 15 minutes.
2 T. butter
1 shallot, minced
2 stalks celery, chopped
1 carrot, peeled & chopped
1/2 serrano, chopped with seeds in
1 c. veggie broth
1 bay leaf
1/4 c. cream
1/4 c. chopped basil
In a medium sized sauce pan or stock pot, melt the butter and add in the veggies, except the serrano. Cook the veggies down over medium heat for about two minutes. Add the serrano and continue to cook until the veggies are browned & translucent.
Add the reserved juice from the can of tomatoes & the veggie broth. Drop in a bay leaf and the tomatoes which should be finished roasting. Simmer over medium heat for 15-20 minutes, allowing the flavor to meld.
When ready, transfer the soup to a blender and add the basil & cream. Blend on high for about 2 minutes or until the soup is smooth.