Typical Winnipeg - two days ago it was humid and and sweltering hot and today the wind is howling and the temperature barely makes it into the mid teens.
It's time for V.V. to post yet another soup recipe!
Tomato soup is the easiest thing to make. EVER.
When ATM was home a couple weeks ago, she found herself a touch under the weather (too many 'welcome home' cocktails the night before, perhaps?) and requested a bowl of tomato soup. This is what I whipped up - I think it's my new favorite hangover cure ;)
Tomato Basil Soup with Rainbow Rotini
- 2 tbsp olive oil
- 1 large onion, diced
- 6 - 8 cloves garlic, chopped
- pinch chili flakes
- 1 can whole tomatoes
- 2 tomato cans worth of water OR veggie stock
- 1/4 cup finely chopped fresh basil
- 2 cups of cooked rainbow rotini
For garlic crostini garnish:
- sliced ciabatta bread
- olive oil
- 1 garlic clove sliced in half
Heat the olive oil in your favorite soup pot over medium heat. Add the onions, garlic, chili flakes and a pinch of salt and saute until the onions are translucent, try not to brown 'em.
Add the can of tomatoes and two tomato cans full of water or veggie stock and bring the whole thing to a bubbling boil over medium high heat.
Once the soup reaches boiling point, reduce the heat to medium low and simmer it for ten minutes. Puree the soup with an immersion blender (this method is waaaaay easier than doing it in a blender, go pick up an immersion blender at Superstore for just over ten bucks, it's wooorrrth it) and stir in the basil and rotini. Season with S&P and simmer for an extra five to fifteen minutes to let all the flavours become bff's.
For the garlic crostini: Heat up your broiler and place the ciabatta slices on a baking sheet. Drizzle with olive oil and sprinkle with a bit of S&P. Toast the ciabatta slices under the broiler until they are golden brown and then rub them down with the cut side of the garlic clove. Serve the crostini afloat your bowl of deelish tomato basil soup :)
How easy was that?