I came across yet another tomato soup recipe that I absolutely had to try because…
First: it was a (mostly) barefoot contessa recipe, and, even when I dive off the deep end with substitutions, I am always pleased.
and…
Second: if I replace the pasta with rice (she called for orzo, anyway), I have a very satisfying, and gluten free soup that I can happily serve to family and friends.
So, ok, this batch did not need to be gluten free, but I was fresh out of orzo and a half box of nice penne worked a treat.
INGREDIENTS
•3 tbsp olive oil
•3 cups yellow onions, chopped
•4 cloves minced garlic
•1 tbsp Sherry Peppers Sauce*
•4 cups chicken stock
•1 (28 oz) can crushed tomatoes
•1 tsp black pepper
•1 tbsp steak seasoning
•1 tsp dried Thai basil
•1 tsp sugar
•1 tbsp sherry vinegar
1/2 cup orzo (I used penne)
1/2 cup heavy cream
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste
Cook the pasta in a large pot of boiling salted water for seven minutes, then drain and set aside. Do not fret, the pasta will finish cooking in the soup.
The contessa used two different pots for pasta and soup, but I just rinsed and wiped out the pasta pot and used that.
Warm the olive oil over medium heat, then add the onion and cook for 15 minutes, stirring often, until the onion istender and mebbe just a bit browned.
Add the garlic, and Sherry Peppers Sauce (if using) and cook for another minute.
Add the stock, the can of tomatoes, the black pepper, steak seasoning, and the Thai basil (or plain dried basil, if you prefer).
Bring to a boil, then lower the heat and simmer for 15 minutes.
Stir in the drained pasta and the cream and continue to cook for ten more minutes, stirring often.
Give the soup a taste.
It is good, right?
But, I thought it needed a little sumpin’ sumpin’, so I added that teaspoon of sugar and tablespoon of sherry vinegar and simmered for another few minutes.
Perfection.