The Super Bowl is Sunday.
I know...monumental news. Like ya didn't know. Like ya hadn't heard. Here is a great recipe to help you eat light until the 2nd biggest food day of the year after Thanksgiving.
The "latest" scientific study says no soup in a can...so here you go. Except for the fact that the tomatoes are from a can so I am conflicted. Ignore science, eat real food.
Also in the name of Souper Bowl of Caring... Think about others when you are feasting and festing on Sunday and check the website for a group who could use your donation.
- olive oil
- 1 – 28 oz can whole peeled tomatoes, drained saving the tomato juice
- 1 medium onion, roughly chopped
- 1 garlic clove, crushed and roughly chopped
- pinch crushed red pepper flakes depending on your taste buds
- 2 cups vegetable broth or chicken if that is what you have
- Fresh basil or spoonful of basil pesto
- 2 tbsp unsalted butter
- Salt and pepper
1. Preheat the oven to 350F. Spoon the tomatoes from the can onto a tin foil covered baking sheet, reserve the juices in the can for later. Drizzle the tomatoes with olive oil, salt and pepper then bake for 25-35 minutes.
2. Once the tomatoes are roasted, heat 2 tbsp of olive oil in a large pot over medium heat. Add the onion and garlic and stir until softened, about 5 minutes.
3. Add the pepper flakes and stir for a minute.
4. Scoop the tomatoes into the pot along with 4 spoonfuls of the remaining tomato juices. Season with a little salt and pepper. Stir in 2 cups of broth and bring the mixture up to a boil. Once boiling, reduce the soup down to a simmer for 25-30 minutes until the flavors are completely happy.
5. When the soup has finished cooking add 5-6 large basil leaves and turn off the heat. In a blender purée the soup in small batches until smooth. A large batch will burn you and make a big mess. Finally, add the butter and stir over medium heat.
6. Make a grilled cheese. Preferably Swiss...if you are serving it to me.
Filed under: Recipes