Happy Monday! Hungover from that stinker of a Superbowl? I'm not happy that the Patriots won. My motto is always, "Anyone but the Patriots". I can't stand Bill Belichick. I can't stand Tom Brady. I can't stand Tom Brady's wife and the way she lords their success over, well, everyone. There are better people out there, humble people, more deserving of such an honor. C'est la vie.
*In between editing and re-reading this post, I happened on some photos of the Brady boys celebrating their dad's win. I have to admit, it's not those kids' fault their parents are pretentious and smug. Those pictures of the kids celebrating are pretty darn adorable :)
Enough about football!
This is my first post in a new monthly feature. I'm going to be revisiting old recipes once a month and updating them. First up- Caprese Soup!
I discovered this soup 3 years ago on a blog called Heather Christo. It only took me making it one time for the soup to make it onto my all-time favorites list. There's nothing to not like about this soup. Smooth, velvety tomato soup, topped with crisp, toasted bread slathered in salty pesto, all topped with melted cheese? Can you resist? Yeah, I can't. I wrote in my original post that this is one of the best soups I've ever tasted, and it still is today. I've made it for a crowd, and it goes over just as well. I haven't met anyone who doesn't like this soup (yet!).
So, what's up with this monthly feature you ask? Here's the deal. This soup is the bomb. I really want people to try it. Typically, people want to try recipes of food that looks just as delicious as it sounds. And let's be honest. The pictures I posted three years ago leave a bit to be desired. Those pictures were taken with my i-Phone in my kitchen which I've since learned has hideous photography light. There is no natural light in my kitchen, making it a less than ideal place to take food photography. Every picture has a yellow tint. Lessons I've learned since moving into the house. At any rate, I've never been satisfied with those pictures for that post. Every time I see said pictures on my Pinterest board, it grates at me.
The situation begged for correction.
While the Caprese Soup pictures were number one of my list of most-hated photos, they aren't the only ones. Hence, the monthly feature. I'm going to be updating some of my favorite recipes once a month this year. Because I posted some of my best recipes in the very beginning of my blog, and I'm eager to show everything I've learned in the last couple of years of food blogging.
Which is a lot! In my opinion :)
So, I'm super-happy with my recipe redux, and I hope you are too. By all means, go forth and try out the recipe, immediately. You will not regret it.
I hope everyone had a great weekend and Super Bowl!
Ingredients (serves 5-6):
Tomato Basil Soup-
1 tbsp olive oil
1 small onion, chopped
8 cloves garlic, minced
2 (28 oz) cans diced tomatoes, undrained
4 cups chicken broth
1 tbsp dried basil
2 tsp kosher salt
pinch of sugar
1/2 loaf of day-old baguette
1- 1 1/2 cups Pesto
3 cups shredded mozzarella
1. Preheat oven to 400º.
2. Prepare soup- heat olive oil over medium heat. When warm, add onion. Sauté for 4-5 minutes, or until softened. Add garlic, sauté for 30 seconds or until fragrant. Add tomatoes, chicken broth, basil, salt, and sugar. Bring to a boil, then lower to a simmer. Simmer for 15 minutes. Take an immersion blender to the soup, and blend until smooth. Turn heat down to low, and set soup aside.
3. Slice baguette into thin slices and arrange on a cookie sheet. Bake in preheated oven for 5-7 minutes, or until browned. Remove from heat. Turn oven off, and turn to broil.
4. Ladle 2/3 cup of soup into an oven-safe bowl. Spread about 1/4 cup of pesto on a slice of baguette, repeat with a second piece of toast. Place toast, face-up, in tomato soup. Sprinkle bowl with 1/2 cup mozzarella. Once bowls have been prepared, place on a cookie sheet. Place under broiler, and broil for about 5 minutes, or until cheese is melted and starting to brown. Remove from oven, and allow to cool for 10 minutes. Serve immediately.
|Recipe adapted from Heather Christo.|
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