Friday, August 15, 2008

Tomato and Bean Soup

My soup obsession continues.

With all the great ripe summer tomatoes everywhere on the market, along with my basil plants overflowing, tomato soup is a perfect way to use all that summer freshness.

Tomato and White Bean Soup

2 lbs Tomatoes
2 Tbsp Olive Oil
2 medium Onions (about 10 oz), coarsely chopped
3 cloves Garlic, minced
3.5 cups Chicken or Vegetable Stock
2 Tbsp Tomato Paste (preferrably sun-dried)
2 tsp Paprika
1/2 tsp Ground Coriander Seed
1 tsp Ground Cumin
1 Tbsp Cornstarch
15 oz Cannellini Beans, rinsed and drained
few bunches of Basil, chopped
Dash of Cream
Salt and Pepper

First, peel the tomatoes by slicing an X on the bottom of the tomatoes and blanching in boiling water for 1 minute. Core and quarter the peeled tomatos, and then cut each quarter in half. I guess that's just essentially eighths. EIGHTH THE TOMATOES!

Heat the oil in a soup pot (5-6 quarts), and saute the onion and garlic until just softening up.

Add the tomatoes to the onions, along with the stock, paste, paprika, coriander, and cumin. Salt and Pepper to taste, and bring to a full boil. Then reduce heat and simmer uncovered for 20 ish minutes.
Mix the cornstarch into a paste with 2 Tbsp of water, and add the paste along with the beans to the soup. Allow the soup to heat throughly (another 10 min or so), and then add in the basil and cream. Stir and ladle into bowls!

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