Italian Tomato Soup with Garlic and Herb Cheese Crostini – now that’s amore!
Oh baby it’s cold outside so here’s a recipe from The Gourmet Goddess that will warm and delight you.
During the winter, our thoughts turn to those things that keep us warm. Of course there are blankets and warm woolen mittens to ward off the chill, and if you ask the goddess, it is not an accident we celebrate love on Valentine’s Day during one of the coldest months.
Then, of course, there are comfort foods which we turn to when the temperatures dip below freezing.
The Gourmet Goddess presents a savory low calorie tomato soup made Italian style that says amore to anyone you make it for.
Ingredients - serves 8
2 tablespoons Olive Oil for Sautéing
2 tablespoons Butter
¾ diced Sweet Onion
1 stalk Celery diced
1 Carrot diced
5 cloves chopped Garlic (plus 3 whole cloves to simmer in pot)
2 - 32oz. cans of Italian Tomatoes
¼ cup Red Wine
1 can (½ cup) Tomato Paste
1 tablespoon sugar
1 teaspoon Dried Oregano
1 teaspoon Salt
½ teaspoon Pepper
¾ cup Heavy Cream
1 cup of Fresh Basil
Parmesan Shavings for garnish
Sauté onion, carrot and celery for 10 – 12 minutes.
Add chopped garlic and sauté 2 minutes.
Puree vegetables with tomatoes and return to pot. Add wine, tomato paste and seasonings and simmer for an hour.
Turn off and add cream to pot. Stir well.
Garlic Herb Crostini
Loaf of Olive Oil Ciabatta sprinkled with Sea Salt
6 ounces of soft garlic and herb cheeses
½ cup grated parmesan cheese
Drizzle of olive oil, extra for brushing bread.
Line a cookie sheet with parchment paper.
Slice ciabatta in half inch slices. Brush bread with olive oil.
Mix cheese and olive oil and spread on bread.
Broil for 1 minute monitoring carefully.
Serve crostini floating on top of a bowl of soup
OR garnish a cup of soup with a chiffonade of fresh basil and parmesan shavings, crostini on the side.
- Barbara Esatto