Archive | April, 2017

4th Street Rose Tomato Basil Soup

27 Apr

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

We remember staying dry inside 4th Street Rose as afternoons turned stormy. Their thick broccoli cauliflower cheese soup and clam stew (chock full of 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 Fourth Street 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 Street 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.