This is the closet thing I've tasted to the real deal. Idaho seriously needs a Zupas, but for those of you also far away from one....here is something to ease your suffering.
Ingredients:
-4 lb. tomatoes, halved lengthwise ::
apparently plum tomatoes make the flavor even better, but I just used normal tomatoes and it was still awesome
-6-8 garlic cloves, left unpeeled ::
I just use one bunch, which usually yields about 10 cloves
-3 tbsp. olive oil
-½ tsp salt
-¼ tsp black pepper
-1 medium onion, finely chopped
-2 tsp fresh oregano, minced (only ½ tsp if using dried) ::
I like more spices so I just add to taste
-2 Tbsp. fresh basil, minced (only 1 tsp if using dried)
-2 tsp sugar
-2 Tbsp unsalted butter
-3 cups chicken stock or low-sodium broth
-¾ cup heavy cream ::
you don't need this...I use maybe a tablespoon
Directions:
Phase One
1. Put oven rack in middle position and preheat to 350.
2. Cut all stems off tomatoes, and cut in half lengthwise. Arrange tomatoes, cut sides up, in one layer on a large shallow baking pan and add garlic to the pan.
3. Drizzle tomatoes with oil and sprinkle with salt and pepper.
4. Roast in oven for 1 hour, then cool in pan on rack.
Phase Two
5. While that is cooling, cook onion, oregano, basil, and sugar in butter in a 6-8 qt pot over moderately low, stirring frequently, until onion is softened (about 5 min).
Phase Three
6. Peel garlic (should squeeze right out)
7. Add tomatoes, garlic, and stock and simmer covered for 20 min.
Phase Four
8. Puree soup in batches in a blender
9. Force through a sieve -
I used just a normal strainer and it was fine- into a clean pot.
10. Stir in cream, and salt & pepper to taste
11. Simmer 2 min.
I usually make this on Sunday or Monday to eat for lunches during the week. According to
MyFitnessPal, a fourth of this soup is only 250 calories!
I hope you all like it as much as I do...I just made my third batch in 3 weeks.
