zuppa di velluto rosso -'red velvet soup' (tomato bisque)

·     This soup has all of those velvety qualities you love in tomato soup. It freezes well and will be ready for a cold winter lunch or dinner - along with a toasty panini - like this one.

    Ingredients:
3 Tbls Olive Oil

·        1 med onion diced

·        2 med carrots diced

·        2 large celery stalks diced
1/2 tsp red pepper flakes

·        3 Tbls white sugar

·        12 cups of tomato juice

·        Salt & Pepper

·        2 large garlic cloves

·        ¼ # butter

·        ½ cup ‘00’ flour

·        1 quart heavy cream (you can sub half & half or whole please-please no skim and for God sakes no soy-almond-coconut!)

·        2 large celery ribs chopped fine

·        1 med onion chopped fine

·        2 med carrots chopped fine

·        ¼ cup fresh chopped parsley

·        ¼ cup fresh chopped basil

·        ¼ tsp nutmeg

·        1 cup grated parmesan romano

Instructions:

1.      Heat soup pot (med-high)

2.      Add Olive Oil

3.      Add chopped vegetables and red pepper flakes– cook 3-5 minutes stirring often

4.      Reduce heat to med; sprinkle sugar over top  of veggies stir for 2-3 additional minutes until starting to caramelize

5.      Add tomato juice

6.       Increase heat to med high to high bring to a rolling boil until reduced by 25%

Meanwhile

7.      In a large microwave safe bowl large enough to hold quart of cream

8.      Peel and cut lengthwise the two garlic cloves and add to bowl

9.      Microwave a minute at a time (2-3 mins) until the it is just above ‘warm’ (do not boil)

10.   Melt butter in a separate pot (min 2 quart size)

11.   When butter stops foaming slowly whisk in flour

12.   Cook flour and butter for a minute or two

13.   Slowly whisk in the heated cream

14.   Raise heat to med – med-high and continue whisking until the mixture thickens (texture will be like cream cheese).

15.   Remove from heat.

Once the tomato mixture has reduced

16.   In small amounts blend the tomato mixture (note: only half fill your blender and take off the middle knob of the lid, using a kitchen towel over the hole, start to blend on low and then after a few seconds raise the speed to highest setting and blend for 30-40 seconds)

17.   Use a large bowl to hold the blended tomato mixture until you have blended all of the liquid

18.   Pour blended tomato mixture back in the original pot

19.   Whisk in the thickened cream mixture, it’s best if you do this a 1/3 at a time whisking well after each addition

20.   Add finely chopped vegetables, herbs, nutmeg and cheese; whisking well

21. Salt & Pepper to taste. 

22.   Simmer mixture for 30-45 mins; stir frequently

Serve hot with a bit of chopped fresh basil and Parmesan cheese sprinkled on top – oh and some nice crusty bread!