My favorite soup…

This is the first soup recipe I ever made up. It is yummy. It’s yummy because it’s made up of some of my favorite stuff, tomatoes, basil & blue cheese.

RGB Soup

1 T olive oil
2 yellow onions, chopped
3 cloves garlic, smashed
2 28 oz cans chopped plum tomatoes (or fresh if they’re in season and look good)
3 c vegetable broth
1 c dry white wine
2 T tomato paste
salt and pepper
1 – 3 oz fresh basil
4 to 8 oz blue cheese, crumbled
2 T cream
2 1/2 T balsamic vinegar
1 T Worcestershire sauce
1/2 t sugar (optional)

Heat olive oil in a large saucepan over medium heat. Add onions and garlic and cook stirring occasionally until light brown. Add tomatoes, stock, white wine, tomato paste, salt and pepper. (Start with a few pinches of salt and add more if necessary in the blending process later.) Bring soup to a boil. Reduce heat and simmer for 30 minutes.

Remove soup from heat. Add blue cheese, cream, vinegar and Worcestershire sauce, more salt and pepper if necessary. Any of the amounts of these ingredients can be changed to accommodate your tastes. Marv prefers the lesser amount blue cheese in this soup because you can taste that it’s there without it being obvious. I like obvious, so I’ll put in 4 ounces and top off each individual bowl with the remainder. You may also want to add a minced clove of garlic for a more garlicky taste.

Transfer mixture to a blender or food processor and puree until it reaches you desired consistency. This will probably have to be done in batches. Eh, if you start making my soup recipies, just get a stick blender. During this process add in basil. When the mixture reaches the consistency you want transfer it to a bowl or other container that is big enough to hold all of it. Add more salt, pepper or basil if desired. To get the best taste from this soup you may want to let it sit for a while to let the flavors blend. If the soup has too much of an acidic taste for you, add sugar to balance it out.

You can serve this soup with any number of things from salad to crab cakes. Any cheese or and bread garnish works is just excellent, from sharp cheddar and crostini to spiced croutons and long slivers of parmesan.


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