Tomato soup on a cold winters night; not much is better. However, in Okinawa we don't get too many cold winters nights and after spending 3 winters here, I can say with surety that classifying this season as winter is more of a formality than an actuality. The temperatures rarely raise below 60 and all you ever need is a light jacket...mostly for the rain. Despite the luke warm winter season we have before us, tomato soup was a necessity. There is just something about the rustic, creamy goodness that the season screams for. My favorite tomato soup has always and will always be Safeway's Tuscan Tomato Basil Bisque...however, like most comforts of home, Okinawa just can't provide the deliciousness of Safeways soup...So I find myself trying to recreate. After many failed attempts this is the best I could come up with. The soup is easy to throw together and provides me with that tummy satisfaction only the best of tomato soups could offer! Add in a grilled cheese sandwich and call me happy!!
2 tbsp. butter
1 large onion, diced
1 red pepper, deseeded and diced
3 minced garlic cloves
4 14.5 oz cans whole peeled tomatoes
1/2 cup roasted garlic tomato paste
2 cups chicken stock
2 1/2 cups baked butternut squash, baked, peeled, and cut up
2 tbsp. chopped fresh basil
1/2 tsp dried thyme leaves
1 tbsp. tobasco sauce (or to taste)
1 1/2 cups cream
salt and pepper to taste
In a large skillet melt butter and sauté onion and red pepper until soft and translucent. Add to a large crock pot and combine the rest of the ingredients up to the tobasco. Cook on low for 4-6 hours. 30 minutes before serving take a hand blender and blend the soup until smooth. Add in the cream and cook for 30 more minutes. Taste before serving and add salt and pepper according to preference. Serve with Parmesan cheese and some chopped fresh basil if desired.
