Monday, May 7, 2012

It's Just Like Riding a Bike

So we are finally settled in and happy living back in Cambridge. In fact, it feels a little like we won the lottery. Great new jobs, great new apartment, close to friends and family, and in just two weeks we are going to be getting a puppy. Life is impossibly wonderful right now. I don't know how we got so lucky.

Except for maybe the weather this past week in Boston. I kid, I kid. But it's true, one of the only things I miss about DC is the spring weather (that is, except for our friends of course!) By now it's probably 75 and sunny every day in The District, but here in Boston we've had nothing but low 50s and rain. Not exactly pleasant, but I guess there is one up side; it's good soup weather.

For awhile, I've been meaning to make this delicious looking creamy tomato basil soup that I spotted on Pinterest from Today's Mama. This was the perfect week. Bursting with flavor, this isn't any regular tomato soup. It's fresh, creamy, and satisfyingly filling. Great for a cold, rainy, day.


Tomato Basil Soup
Serves 8
  • 3 cups canned diced tomatoes with juice
  • 1 cup celery, finely diced
  • 1 cup carrots, finely diced
  • 1 tablespoon fresh oregano (or 1 teaspoon dried)
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1 cup Parmesan cheese, freshly grated
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1 cup finely diced onions
  • 4 tablespoons fresh basil (or 1 tablespoon dried)
  • 1/2 bay leaf
  • 1/2 cup butter
  • 2 cups half and half, warmed (if you want you can fat free if you want to skinny it up)
  • 1 tsp salt
Directions


Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender, about 15 minutes.


While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot.

Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

3 comments:

  1. I love tomato soup, and this looks wonderful. Welcome back to Boston!

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  2. I just moved outside of the city but hopefully we'll get to meet at a blogger event (or through Emily) some time soon. This soup is definitely perfect for the awful, gray weather we've been having!

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  3. looks so good! i bet zooey deschanel would totally order this via siri on a rainy day because she doesnt want to put real shoes on.

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