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.

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