I tried this recipe last night, and Laura says she likes it. I think a couple of changes need to be made for a little flavor enhancement. I'm listing the recipe below the way I'm going to try it next time. I would say this recipe makes about 6-8 servings. We were using relatively small bowls.
- 2 teaspoons olive oil
- 3/4 cup chopped onion (about 1 medium onion)
- 2 cloves garlic, chopped
- 1 28oz can diced tomatoes
- 1 28oz can crushed tomatoes
- 1 cup water
- 1/2 cup white wine
- 2 1/2 tablespoons tomato paste
- 2 teaspoons white sugar
- 1/4 teaspoon salt *
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 cup heavy cream
- Heat olive oil in a large saucepan over medium heat. Add the onion and garlic; cook 4 minutes, stirring frequently. I did this as a saute, but a sweat might be more appropriate here. Stir in tomatoes, water, wine, paste, sugar, salt, thyme and oregano. (* If you're using low-sodium tomatoes, you might consider adding a little more salt, to taste.) Bring to a boil. Reduce heat add cream and simmer 15 minutes.
- Blend soup in a blender or food processor in batches; process until smooth, and pour into a bowl. Serve warm or chilled. Sprinkle with fresh basil, if desired.
I served this with some grilled cheese sandwiches for a very comforting dinner.
I did change this recipe a little, and so I'm not entirely sure it's going to work. The biggest change is to add a half-cup of wine to the soup. My concern is that this will add too much acidity, however tomatoes are already rather acidic so I'm not convinced it'll make a difference. There is always the option of adding a pinch of baking soda to the mix, but would that just add a bunch of bubbles?
The other change I made was to use a can of crushed tomatoes. Laura complained that the soup was a little too chunky after blending. I figure if I start out with something that's a little more processed, then we'll be in better shape at the end.
If anybody tries this, please let me know how it turns out!