Archive | April, 2017

4 St. Rose Tomato Basil Soup

27 Apr

Is anything as warming on a cold spring day as soup?

We remember staying dry inside 4 St. Rose as afternoons turned stormy. Their onion soup gratinee, thick broccoli cauliflower cheese soup and clam stew (chock full of garden vegetables including diced tomato, carrot and basil) were heavenly. But the bright-tasting Tomato Basil soup was local legend.

Writes Dee Hobsbawn-Smith in the Calgary Herald Sun Apr 29 2001: “One of the successes from my days as R & D chef at 4 St. Rose in the late 1980s was this wonderful, subtle tomato and basil soup. Canned tomatoes provide better value and colour than well-travelled too-early raw tomatoes in this fresh, quick soup. Here, tomatoes are partnered with the tried and true. Add a handful of fresh basil leaves just as you serve this forth for a fresh blast of extra flavour.”

TOMATO-CARROT BASIL SOUP

Serves six

1 tbsp (15 mL) butter

1 medium onion, minced

4 to 6 cloves garlic, minced

4 carrots, coarsely grated

1 bay leaf

1 1/2 tsp (7 mL) dried basil

1/2 cup (125 mL) water

1 28-oz. (796-mL) can plum tomatoes

2 cups (500 mL) water

1 tbsp (15 mL) honey

3 green onions, minced

salt and hot chili flakes to taste

2 tbsp (30 mL) shredded fresh basil

In a large saucepan, combine butter, onion, garlic, carrots, bay leaf, basil and water. Simmer uncovered, over moderate heat until vegetables are tender, about seven minutes. Add tomatoes, mashing them with a wooden spoon so they are bite-sized. Stir in remaining water, then simmer uncovered for 15 minutes. Stir in honey, salt, hot chili flakes and fresh basil.

And here’s the original version clipped from a newspaper back in the day. It’s interesting to see the tweaks between the two recipes.

4 ST ROSE TOMATO BASIL SOUP

2 tbsp butter

1 medium yellow onion

1 medium carrot

1 1/2 lbs tomatoes

1/2 cup fresh basil

1/2 tsp black pepper

2 1/2 cups water

1 cup crushed tomatoes, canned

1/2 tsp salt

1/2 tbsp vegetable base

Rough chop the onion and carrot, puree in food processor.

In a large pot, melt the butter then add the carrot onion mix. Saute for 5 minutes on low to medium heat. Do not brown the mixture.

While the mixture is simmering, pick the fresh basil off the stems. Cut into thin strips. Cut the tomato into medium sized chunks (spoon sized).

Add the fresh tomato, pepper and vegetable base to the mix. Bring to a simmer and add all remaining ingredients except basil.

Bring soup to a simmer and taste. If the soup is too acidic, add sugar. If too sweet, add salt. Add basil and stir before serving.

For an added zing you can add roasted garlic to the soup at the same stage as the carrot and onion. Many of our staff also enjoy the soup over some white rice.

And a wee gem from Bon Appetit August 1981

Tomato and Basil Soup

4 tbsp vegetable oil (preferable cold-pressed safflower)
1 medium-sized yellow onion, chopped,
1/2 tsp finely chopped garlic
2 lbs ripe tomatoes, unpeeled sliced
1 cup lightly packed fresh basil leaves
1 tbsp tomato paste
1 tsp honey
1 bay leaf
2 tsp cornstarch or potato flour
3 cups chicken or vegetable tock
Herb or vegetable salt
Freshly ground pepper
1 medium sized ripe tomato, peeled, seeded, julienned
2 tbsp finely chopped fresh basil or parsley
Heat 3 tbsp oil in heavy 4-quart saucepan on medium heat. Add onion and garlic and cook until soft. Add sliced tomato and continue cooking three minutes. Stir in basil, tomato paste, honey and bay leaf. Reduce heat to low, cover an cook 10 minutes.

Transfer mix to food processor or blender in batches and puree. Press through fine mesh strainer to remove seeds and skin. Return puree to saucepan. Combine cornstarch and remaining oil in small bowl. Stir into puree. Add stock and bring to boil over medium heat, stirring constantly. Reduce heat to low and simmer 10 minutes. Season with herb salt and pepper to taste. Stir in tomato julienne and chopped basil and serve.

Sneaking in an Ina Garten version:

3 pounds ripe plum tomatoes, cut in half lengthwise

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice

4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or waterPreheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.