creamy tomato/basil soup with a twist

How To Make creamy tomato/basil soup with a twist

• Step 1
  In a dutch oven, or cast iron pot (I love cast iron), heat olive oil over medium-high heat.
• Step 2
  Add the minced garlic and sauté for about 30 seconds, or until fragrant.
• 
  Step 3
  Add diced onion and cook, stirring often, until translucent, about 8 minutes.
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  Step 4
  Chef’s Note: I don’t think I need to tell you this, but don’t let the garlic, or the onion burn… If you do, you’ll be starting over. Keep an eye on that pot, and keep stirring until the onions begin to slightly brown.
• Step 5
  Add the peeled tomatoes (along with any juices), plus the chicken stock, baking soda and sugar.
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  Step 6
  Chef’s Tip: What’s with the baking soda. Tomatoes are acidic, and baking soda lowers acidic levels… by adding a bit of it to the soup, it smoothes out the flavors, and creates a more mellow flavor. When I’m making tomato dishes, I will taste the tomatoes before adding them to the dish, and if they taste more acid, I will add a bit more baking soda, but the amount in this recipe is a good place to start.
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  Step 7
  Chef’s Note: I am well aware that not all seasons are favorable to garden fresh tomatoes. If canned is the way you need to go, then let me recommend my absolute favorite canned tomatoes for this recipe: Cento: San Marzano Certified Peeled Tomatoes. They are not the cheapest canned tomatoes on the market, but when it comes to this soup, I can’t tell the difference between fresh and these. Oh, 3.5 pounds of fresh tomatoes would translate to two 28 ounce cans of tomatoes.
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  Step 8
  Bring to a slow simmer, and allow the tomato base to cook, uncovered for about 10 minutes.
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  Step 9
  Chef’s Note: As the soup is simmering, use a wooden spoon to break apart the tomatoes, into the sauce.
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  Step 10
  Remove the tomato base to a blender, or a food processor fitted with an S-blade.
• Step 11
  Add the half & half, buttermilk, basil, and oregano to the mix and blend until smooth.
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  Step 12
  Chef's Tip: What's a chiffonade? To chiffonade the basil, you would stack the basil leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.
• Step 13
  Stop and taste… then season with salt and pepper.
• Step 14
  Blend, season, and taste… Blend, season, and taste, until you like what you taste.
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  Step 15
  Chef’s Note: All good chefs taste as they are cooking. Oh and no double dipping please. If you use a spoon to taste with (unless it’s a tasting spoon), always use a new spoon or wash the one you used. Chefs may be good cooks, but they still have germs.
• Step 16
  Return the blended soup to the pot, and simmer for an additional 10 minutes.
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  Step 17
  Serving Tip: I do believe it’s a law that you can’t serve tomato soup without a grilled cheese on the side. With that said, I usually put the soup in a nice clear or white bowl, add some homemade basil/tomato croutons, and a sprinkle of parmesan cheese. Enjoy.
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  Step 18
  Keep the faith, and keep cooking.
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