Goldfinger: Golden Tomato-Basil Soup w/Cheddar Goldfish Croutons

Serves 6

3 tablespoons extra virgin olive oil

1 1/2 cups yellow onion, roughly chopped

1 yellow bell pepper, roughly chopped

1 rib celery, roughly chopped

2 garlic cloves

2 1/2 pounds gold or yellow tomatoes, roughly chopped

1/2 cup dry white wine

1/2 cup sherry

5 cups chicken stock (or vegetable stock)

2 teaspoons fresh thyme

2-4 basil leaves

1/2 cup heavy cream (or half & half)

salt & pepper, to taste

Cheddar Goldfish Crackers, for topping

In a large soup pot, heat oil over medium heat, add the onion, pepper, celery and garlic, and a pinch of salt, and sauté until onion is translucent. Add tomatoes, stir, and continue to cook for about 20 minutes on medium-low heat. Then add the wine and sherry allow alcohol to cook out for about 3 minutes, then add chicken stock and thyme. Bring to boil, then back to a simmer for about 20-25 minutes.

Working in batches, puree soup in blender, adding basil leaves, until smooth. Return to same pot. Add cream, adding salt & pepper to taste. Warm soup to a gentle simmer, then remove from heat.

Serve topped with a few goldfish crackers floating in each bowl.

Original Post Found here: http://chef-du-cinema.blogspot.com/2014/03/tv-bites-goldfinger.html

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