Tomato Soup

So last night I got home from work, hungry, cold and tired, and I needed to get something on the table right away.  I had just tried this amazing Parmesan Tomato soup at Wichcraft in NYC earlier in the week and I thought I would try to recreate it at home.  So here’s what I did:

In a big pot, I sauteed 1/2 of a chopped large yellow onion and one clove smashed garlic until translucent.  Then I added 1 16 ounce can of crushed tomatoes, a handful of fresh basil, a teaspoon of dried dill, lots of black pepper and a few shakes of salt.  You could add a cup of broth or water, but I added low-fat milk.  I cooked this for a few minutes, let it cool a bit, then stuck it in the blender and pureed the mixture.  Then, to give it a rich flavor, I added 2 tablespoons of sour cream and mixed it up.

I served it piping hot in soup bowls with croutons and a sprinkle of Parmigiano Reggiano cheese.

Holy double yum-o!

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