Sometimes things don't turn out as planned. This is one of those things. I should have read the recipe closer. Not that this was a disaster, it just wasn't what I had been imagining. Let me describe. A creamy rich yellow soup with hints of red. A cream of tomato...only yellow. Despite my best intentions the recipe had other ideas.
If there is such a thing as a light winter soup, this would be it. Flecks of basil, parsley, and chunks of tomatoes stand out against a muted backdrop of white wine and chicken stock. It may not look like much in the bowl, but it will surprise your tastebuds with a tangy flavor. I am going to serve this for my friends with thick hunks of crusty sourdough, wedges of unsalted European style butter, and grated parmigiano reggiano.
Golden Tomato Soup
Inspired by Lynne Rosetto Kasper
--3 Tbs extra-virgin olive oil
-- 3 medium yellow or white onions, minced
--1/3 cup packed parsley leaves, minced
--1 15-ounce can garbanzo beans, rinsed and drained
--3 large garlic cloves, minced
--1/2 cup packed basil leaves, minced
--1/2 teaspoon each dried thyme leaves, ground allspice, Chinese five spice, and ground coriander
--Pinch cayenne pepper
--1/2 cup dry white wine
--2 28-ounce cans whole tomatoes, I used yellow beefsteak tomatoes I had canned from the farmer's market in the fall
--8 cups chicken broth
1. Heat olive oil over medium heat in a pot that can hold 8 or more quarts of liquid. I found it a tight squeeze with my 8 quart sauce pan. Add minced onions, beans, garlic, salt, and pepper to taste. Cook, stirring occasionally, until translucent.
2. Add garlic, fresh herbs and spices to the soup pot. Stir until fragrant, about one minute. Add the wine. Add tomatoes and simmer, uncovered for 10 minutes to thicken.
3. Add broth and simmer until the soup reaches desired consistency, about one hour.