Monday, October 15, 2012

Tomato Basil Yam Soup

We had an amazing tomato year and in turn I had about a zillion tomatoes to use up.

Well, I was inspired by a crock pot tomato soup I saw on Pinterest and decided to make up my own recipe. I didn't do it in the crock pot so it didn't take quite as long. It turned out AMAZING. Seriously restaurant worthy...not to toot my own horn but good gawd... it was delicious.

Here she is:

I used about 15 med to small fresh tomatoes.
Peeled, seeded and chopped.
You could defintely use canned diced tomatoes.

  • 2 Large cans (14oz) Diced Tomatoes
  • 1 onion finely diced
  • 1 Celery Stalk finely diced
  • 1 Garlic Clove minced
  • 1 Med Yam peeled and chopped into 1 inch pieces
  • 3 Tbsp Fresh Basil. (Could use dried herbs)
  • 1 Tbsp Fresh Oregano
  • 1 Bay Leaf
  • 1/4 tsp fresh ground pepper ( or just a few grinds of the mill)
  • 1/4 cup butter YUM + 1 tbsp for sauteing veggies.
  • 1 Tbsp Flour
  • 1 Cup Cream
  • 1/4 cup (or more) Parmesan
Saute onion, celery and garlic until soft. (drooling whilst doing so...)  Add tomatoes (juice and all). Turn up the heat a little and add chicken broth. Bring to a low boil and then add your yam.Throw in Basil, Oregano, Bay Leaf and pepper (maybe a dash of sea salt if needed). Stir it up, cover and simmer until yams are soft.While all that awesomeness is going on... In a separate sauce pan: Melt butter on low heat, add flour and make a roux. Slowly add cream and whisk until it is nice and smooth. Continue whisking and add Parm. Make it all creamy and smooth. Turn off the heat on both.Give the soup a stir. Now add the flour mixture and stir well. Do not return to heat.Serve with grated cheese on top and some yummy bread product.

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