Elegant Tomato Soup
This is a delicious tomato soup. I have to give credit to my sister Kim for this one. She served this soup with crostini in small bowls as an appetizer. The presentation was beautiful! I served it recently at an appetizer party that I hosted, it was well received.
- 1/4 cup extra virgin olive oil
- medium onion, chopped
- 2 28 ounce cans whole tomatoes
- 1 TBLS brown sugar
- 3 large slice of good sandwich bread (crust removed and torn into 1 inch pieces)
- Chicken broth
- 1/4 cup chives
- Focaccia Rolls (or some other type of bread, you will make crostini’s to be served with the soup)
- Pecorino Romano cheese (shredded)
- basil 1 bunch, about 2 cups(washed and dried)
- 3 medium size cloves of garlic
- 1/3 cup pine nuts or walnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan-reggiano or romano cheese
- 1/8 cup sugar
- Salt and freshly ground pepper to taste.
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil). Add the garlic, pulse a few more times. Slowly add the olive oil an a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and sugar and pulse again until blended. Add the salt and pepper to taste. This will make more pesto than you need for this recipe. You can use the remaining pesto for something else or freeze it.
Heat oil, sauté onion and garlic until tender 5 to 10 minutes, Add tomatoes and mash with a potato masher. Stir in sugar and bread; bring to a boil. Reduce heat to medium and cook until bread break down about 5 minutes. Transfer half to food processor or blender and puree. Add 1 TBLS oil and puree until smooth 2 to 3 minutes. Repeat with remaining soup. Stir in chic broth as much as you think you need (this will effect the consistency). Add 1-2 TBLS pesto while cooking.
Preheat over to 400. Cut the focaccia rolls into sticks, place on a cookie sheet, spray with olive oil, sprinkle with salt and pepper and shredded pecorino romano cheese. Cook for about 10 minutes or until golden brown. Cool on a cooling rack.
Mix a couple of TBLS of pesto with olive oil (this will make a pesto oil). Pour the pesto oil into a squeeze bottle.
Serve the soup, with a circular squirt of the pesto oil and a crostini.