Ingredients

4 Servings

Produce

  • Garlic Cloves 5

  • Yellow Onion 1

  • Red Tomatoes 6

  • Basil Leaf 1 bunches

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Honey 1/4 cup

  • Sherry Vinegar 1/2 cup

  • Vegetable Stock 3 cups

  • Canned Crushed Tomatoes 1 can

Beverage

  • Red Wine 3/4 cup

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 1/8 tsp

Preparation

  1. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  2. Prepare Veggies

    Prepare ingredients.

    • 6, diced Red Tomatoes
    • 1, diced Yellow Onion
    • 5, peeled Garlic Cloves
  3. Simmer Soup

    In a medium to large pot, sauté onions, garlic and tomatoes in oil over medium heat for 5 minutes. Add the red wine, crushed tomatoes, vegetable stock and and basil. Simmer for 15 minutes.

    • 2 Tbsp Extra Virgin Olive Oil
    • 3/4 cup Red Wine
    • 1 can, 28 oz Canned Crushed Tomatoes
    • 3 cups Vegetable Stock
    • 1 bunch, leaves picked Basil Leaf
  4. Purée

    Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

    • 1 pinch Kosher Salt
  5. Serve

    Ladle soup into bowls and serve with topping. Garnish with basil, freshly cracked black pepper & olive oil, if desired.

    • 8 Basil Leaves
    • 1 pinch Black Pepper

Nutrition

  Amount per
serving
Daily value percentage
Calories 350 kcal  
Low Fat 9.0 g 12%
Total Saturated Fat 1.5 g 8%
Unsaturated Fat 8 g  
Low Cholesterol 5 mg 2%
Sodium 1240 mg 50%
Total Carbohydrate 51 g 18%
Excellent Source: Fiber 7 g 24%
Sugars Total 35 g  
Good Source: Protein 11 g 21%
Excellent Source: Vitamin C 49 mg 50%
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By Innit Culinary Team