This post really should be called, Immersion Excursions.
Before lunch on Friday I stopped by my Grandma’s house. We talked about a LOT of stuff including my new cooking hobby for 2013. She asked if I needed anything for my next Top Chef University recipe. And… well… I did what any normal grandchild would do in that situation. I told her something extravagant that I’d never actually buy myself but really-really wanted.
Hello, Immersion Blender!
Thanks Grandma! Those cheesey pics are for you!
This recipe was holy-bomb delicious! And super easy. I’m a huge fan of easy and I don’t think soup could be any more simple. It’s almost like this… throw everything in a pan and you’re done! That’s my kind of recipe.
Things I did in this recipe that I’d never done before…
- I immersion blended
- I made a puree (this is a pureed soup, FYI)
- I sliced basil, like a master!
- I toasted bread in the oven, not the toaster
Roasted Tomato Soup
Spike teaches this recipe and it takes about an hour (it’s an easy hour so don’t freak out).
Here is how to chop basil into teeny-tiny little strips.
Voila! Basil just like on the BBQ Chicken pizza from California Pizza Kitchen!
Is it weird that I compare my basil skills to that of CPK?
Before and after…
To make the French bread, I simply sliced up a French loaf, drizzled one side with evoo, salt, and pepper then turned each slice over and did the other side. I broiled the bread for a few minutes on each side to make them toasty.
Look at that pretty soup! The basil is not just for looks people, it really adds to the flava. I don’t recommend skipping it!!
This brings soup week to an end! I’m crying on the inside, I love soup!