Dinner: Tomato Soup & Asparagus
It got "cold" in LA this weekend. So I made soup. When you make soup might as well make the biggest pot you can because it saves well and is easy to reheat. I always feel like I have my shit together when there is spare soup in the fridge, you know?
I make tomato soup often and I never really use a recipe, I mostly just eyeball it and watch for the right texture. I use a hand blender (or emulsion blender) for this recipe but if you don't have one you can pour the soup into your blender before serving (be careful, doe) or just have a more chunky soup. Either way, it will taste delicious. Also, if you're making this and have bread and cheese - go on, make a grilled cheese too. It's only natural.
- Olive oil
- 1 large onion, diced
- 2, 28oz cans whole tomatoes (I use San Marzano tomatoes)
- 3/4 cup chicken stock
- Half and Half or Coconut Cream (I have used both with great results)
In a large pot over medium heat, add a glug of olive oil to cook your onions in. Cook the onions until soft and translucent, about 5 minutes or so. Add the cans of tomatoes and the chicken stock and bring the soup to a low boil. Once boiling, bring the soup to a simmer and let it cook for about 20-30 minutes. At this point I usually bring out my hand blender and smooth the mixture out. Add the half and half or cream and a couple fat pinches of salt to taste. If the mixture is too liquid still, let it cook for a bit longer to thicken up. If it's too thick, add a bit more liquid (chicken stock, water, cream.) Serve while hot with a heavy grating of parmesan, a drizzle of olive oil, and few basil leaves.
We also cooked up some asparagus from the farmer's market. We drizzle asparagus with olive oil and sprinkle with salt and bake in a sheet pan at 400 degrees for 10-12 minutes (depending on the thickness of your 'gus.)