Peppercorn Press

Our winter weather finally hit us this last weekend.  We went from low 40’s and sunny to having snow and temperatures of -5 degrees within two days.  This cold weather got us feeling that it was definitely time for soups and stews. 

We stayed cuddled up warm and cozy at home this last weekend and made a pot of soup using this fresh tomato soup recipe, which we ate piping hot with grilled cheese sandwiches.  It was not a glamorous meal, but it certainly fit the chilly winter wonderland scene we could see out our windows.

Ingredients

2 tablespoons extra virgin olive oil

1/2 cup chopped yellow onion

2 cloves of garlic, minced

1/2 cup chopped carrot

4 tablespoons chopped celery

1/2 cup chopped flat leaf parsley

5 large basil leaves

1 lb tomatoes chopped with seeds removed

3 cups vegetable (or chicken) stock

Salt and pepper

Preparation

In a large pot, sauté the onion and garlic for about 2 to 3 minutes.  Add carrot, celery, parsley, and basil.  Cook for another 3 to 5 minutes stirring constantly.

Add tomatoes, and stock.  Bring to a boil then reduce heat, cover and simmer for 15 to 20 minutes.  Using a stick blender, food processor, or food mill, blend the soup into a puree.  Strain the solids from the soup using a wire mesh strainer.  Return to pot and salt and pepper to taste.

Garnish each bowl with more basil, parsley, croutons, or sour cream.