This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her grand daughter Marie Noviello Casazza and her great grand daughter-in-law.....Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com. . . Buon appetito!
Tuesday, December 20, 2016
I used a combination of two jars of strained tomatoes and a couple
of small cans of fire roasted tomatoes. For a garnish, you can pick up a
package of fresh basil pesto in your supermarket or just add a little bit of
minced basil. This is not the canned tomato soup you had when you were a child.
3 T (45 ml) extra-light olive oil
or grape seed oil
3 T (45 ml) unsalted butter
3 large carrots, peeled and diced
1 large yellow onion, diced
3 cloves garlic, minced
2 (23-oz/680 ml) jars strained Italian tomatoes
2 (14-oz/398 ml) cans fire roasted tomatoes
4 cups (1 litre) chicken stock
3 T (45 ml) tomato paste
2 T (30 ml) minced fresh Italian
1 t (5 ml) fresh or freeze-dried
¼ cup (60 ml) minced fresh basil
Salt and freshly ground black
2 cups (500 ml) heavy cream, or half-and-half
In a large saucepan, heat the
extra-light olive oil and butter over medium-low heat.
Add the carrots and onion and
sauté for about 10 minutes, until soft.
Add the garlic and sauté another
Add the tomatoes, chicken stock,
tomato paste, parsley, oregano, and basil.
Simmer 30 minutes.
Using an immersion blender, carefully
puree the soup until very smooth.
Alternatively, let the soup cool
and blend, in batches, in a blender until smooth.
Pour back into the soup pot.
Season to taste with salt and pepper.
Stir in the heavy cream or half-and-half and reheat to just
under a boil.
If desired, garnish with a spoonful of pesto or minced basil.