Rockin' the Soups

This has been an awesome week for soup. I have been ON! and no clue why ;) The first one was the best batch of tortilla soup I've made to date. Recipe to come. The second was a Zesty Vegetarian Tomato Soup, served with a nice chicken caeser salad.

Disclaimer...I never really cared for tomato soup. My parents always used to have it when they made grilled cheese for the family. I seem to remember some friends in college dipping their sandwiches in ketchup. And it was good. So next time I was home I decided not to pass on the Campbell's tomato soup. And I enjoyed it. Then I discovered tomato basil bisque while in Switzerland. Swooon. And Amy's organic chunky tomato bisque when I returned home to the US.

I've tried a few attempts at tomato soup deliciousness and have been not so impressed. But the recipe I hacked this week was ALL THAT AND A BOWL OF SOUP! I'm even throwing in my bonus parmesan wafers. They look impressive, are super easy and really add some oomph to any tomato soup. Enjoy and let me know what you think.

Zesty Vegetarian Tomato Soup
yield enough for 3 medium to good sized bowls

1 - 28oz. can whole tomatoes
~1 T. tomato paste
1 small yellow onion, chopped
2 cloves of garlic, minced
1/2 - 1 clove of a shallot, minced
1 T. butter + olive oil
1 - 14.5oz can veggie stock
red wine
basil leaf
cayenne pepper

Sweat onions, shallots and garlic in butter/oil mix til clear. Add tomato paste. Deglaze pan w/ vodka and reduce. Add can of tomatoes including the juice and veggie stock. Add a glug of red wine, basil and cayenne pepper to taste. Bring to a boil, then simmer for about 30 minutes. Cool, blend to desired consistency. Return to pot, heat and serve with parmesan wafers.

Parmesan Wafers
makes 8

1.5 c. coarsely grated parmesano reggiano (4 - 5 oz.)
1 T. flour

Put rack in middle of the oven preheat to 350F. Line baking sheet with non-stick paper. Make 4 mounds (about 3 T. each) and spread until they are 4-5" rounds. Bake until golden - about 10 minutes. Cool on the sheet for 2 minutes then transfer to wire rack using a wide spatula. Repeat. Can be made 2 days in advance and kept in airtight container at room temperature.

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