This soup brings back some fond memories. It is the most delicious tomato soup I have had. The recipe is from our beloved restaurant called Dardanelles in Madison, WI. Unfortunately, the restaurant closed in 2010 but the the owner graciously shared her signature recipe back when the restaurant was open. This tomato soup was a staple in the restaurant and was on the menu every day. After so many years, I still make her recipe.

This is a perfect end of the summer or fall soup, I still have lots of tomatoes and fresh basil. It is a simple, well seasoned creamy tomato soup loaded with Parmesan cheese. You won’t be able to taste the strong acidic flavor of the tomatoes. What I like about it is that it quietly starts a meal, it doesn’t take away or adds too much. I think some lovely freshly baked Italian bread would pair nicely with this soup.

TIP

This is a tomato soup so the main ingredient is the tomato. I like to use Heirloom tomatoes that I grow in my garden but any ripe tomatoes would work well. Canned tomatoes are fine too but the tomatoes should be whole and not chopped. I don’t peel the tomatoes. Also, the recipe uses basil. If you have excess to fresh, I recommend to use it. If you don’t have fresh, no worries, you can use dried basil too. Basil does lose some of its aroma during drying but in its dried form it combines well with other flavors during cooking.

RECIPE

4 servings

INGREDIENTS

• 2 Tablespoon extra virgin olive oil or butter
• 2 medium onions, diced
• 1 tsp sugar (optional)
• 3 cloves garlic
• 2 Tablespoon balsamic vinegar
• 8 large, ripe tomatoes or 48 oz canned whole tomatoes, chopped
• 2 tsp dried oregano or 4 tsp fresh
• 2 handful fresh basil, chopped or 2 teaspoons dried basil
• 4 oz fresh or frozen spinach, chopped
• 1/2 cup whipping cream
• 1/2 cup white vine
• 1 1/2 cups chicken stock or water
• 2 Tablespoon balsamic vinegar
• 1 cup Parmesan cheese + more for serving
• red pepper flakes to taste (optional)
• salt and pepper to taste

INSTRUCTIONS

1. Saute onions in a little oil or butter for 5 minutes or until translucent. Add the garlic to activate for 1 minute. Deglaze with vine and then cook for 5 minutes until nearly evaporated for about 5 minutes. Add the sugar if using.
2. Add the tomatoes, balsamic vinegar, and herbs (basil and oregano).
3. Cook for 20 minutes. Using an immersion blender, puree the soup.
4. Add the spinach and cook for 10 more minutes.
5. Adjust seasoning and add red pepper, salt and pepper to taste. Mix in water, cream, and cheese. Whisk.
6. To serve, warm up the soup but don’t boil. Sprinkle additional cheese on top and add some bread.

Serve with extra cheese.

Enjoy!

Text and photo by Twincitiesherbs.