Soup Season

As the name of my blog would suggest, there really isn't a soup season.  But I don't think anyone will argue that when the weather drops like it has in the last couple of weeks in Chicago, soup sounds pretty darn good.  Especially Tomato Soup, maybe with a grilled cheese?  Other than mac 'n cheese, I can't think of a better comfort food.  I would say soup is definitely up there as the top things that my mom was great at making.  That and bread, which probably comes as no surprise to anyone reading this as those are the only posts I have made, although I will argue stew isn't really the same as soup.  All right, a bit of a stretch I know, but worth a try.

This recipe isn't one of my mom's, although I think she would have liked it.  It's one of Giada De Laurentiis' and my mom had all of her cookbooks.  She didn't always, okay never, cook from them verbatim but used them as inspiration.  She may have said, "I'm making tomato soup"  to which I would ask, "who's recipe?" to which she would answer, "a combination of Giada's, Barefoot's and Tyler Florence".  That translated meant that she would used aspects of each recipe and combine them to make her own creation.  And it was always good!  Hoping I can pick up that talent at some point.

I also think this time of year is very fitting for this recipe because it would be perfect for a Holiday Open House.  The deep red color with the rosemary garnish is particularly festive.  And, of course, soup is always great for entertaining.  In fact this is already on the menu for a baby shower that I am co-hosting in January.

I think the thing that I like best about it is that although it's a tomato soup, it's much more filling due to the beans than your standard tomato soup.  The white beans add a creaminess factor that you would otherwise have to add cream to get.  So it's also on the healthy side as you get the fiber and protein from the beans without all of the fat from the cream.  My mom probably wouldn't have liked that part of it, in fact I'm pretty sure she would have still added cream to it, and you should try that too.  It probably would be even better than it is here.  Try it and let me know what you think!

Trish's Tips:  Make sure to cut the carrot smaller than the onions or let simmer for longer than 30 minutes.  If not, they don't do well in the puree stage and you will end up with chunks of carrot.  You could also use a food mill to puree.  If you are using a blender BE CAREFUL! The steam can literally blow the top off of your blender.  I suggest filling only halfway, then removing the cap from the little whole and covering with a towel while you blend.  This enables the steam to get out.  This soup has a little bit of a kick.  If you are a bit wimpy when it comes to spice, decrease the amount of red pepper flakes or leave them out all together.  (By my use of the word 'wimpy', can you tell that I love spice?)  I certainly wouldn't describe this as spicy, but it does have a bit of a kick to it.

Hearty Tomato Soup with Lemon Zest & Rosemary
Adapted from Giada De Laurentiis

Ingredients
2 TBL olive oil
1 onion, peeled and chopped
2 carrots, (about 1 cup) peeled and chopped (better to chop smaller than the onions)
1-2 cloves garlic, minced
1- 15 oz can cannelini or other white beans, drained and rinsed
1 - 28 oz can crushed or diced tomatoes with liquid
3 cups chicken broth
1 bay leaf
2 tsp minced fresh rosemary, separated (1 tsp for mixing in and 1 tsp for garnish)
1/2 tsp red pepper flakes
3/4 tsp salt
1/2 tsp freshly ground pepper
Slices of fresh mozzarella or goat cheese to top with
Zest of one lemon

Directions
Heat a large pot over medium-high heat.  Add the onion, carrots and garlic and cook until the vegetables are tender but not browned, about 5-10 minutes.  Add the beans, tomatoes, broth, bay leaf, 1 tsp rosemary, red pepper flakes, salt and pepper.  Bring the soup to a boil over high heat and then reduce the heat to low and simmer for 30 minutes, covered.

Puree the soup in a blender in batches, being careful to remove and discard the bay leaf.  Return the soup to a soup pot and keep warm over low heat.  Taste and season as needed.

Serve topped with cheese and a bit of lemon zest and remaining 1 tsp rosemary.