Balsamic Tomato and Herb Soup

Crazy winter this year, right?  It's hot and cold more than a Katy Perry song.  Well whether it's hot outside or cold outside, soup makes a great lunch and this recipe is great served hot or cold.  I used to actually use this recipe for an Italian style Gazpacho, then ran into a pinch one night and heated it up to use as a sauce over some Branzino.  The result became so popular I had to have that soup hot and cold all year long AND keep that Branzino on the menu.  Here's what you need for a gallon.

4 cloves garlic, peeled

NOT Campbells', with turkey croutons, and creme fraiche

1 medium white or yellow onion, sliced

2 tbsp. Olive Oil

1 tbsp. fresh rosemary leaves

1 tbsp. fresh thyme leaves

4 fresh sage leaves

1/4 c. Balsamic vinegar

1/4 tomato paste

1/4 c. White wine

2 28 oz. cans whole tomatoes

1 quart, chicken stock

1.  Just like any other soup we've done, we're going to get to Olive Oil started in a heavy bottom pot.  Turn the heat up to medium and add the onions, garlic and herbs. We're going to let these sweat for about 10 minutes, stirring every two or three.  Remember we don't want any color on these.

Sweatin' them onions

2. When the onions, garlic and herbs are ready, add your tomato paste.  Cook this down for about a minute, stirring constantly.  Then add your wine and vinegar.  These need to reduce down to almost dry like this:

3.  Now it's time to add your tomatoes and chicken stock.  Let this simmer for about 45 minutes on medium low heat.  After 45 minutes, it's time to puree the soup.  Here's a little trick, if you puree this hot, it's going to turn orange.  To keep the soup red you can either let it cool down before you puree it, or add 1/2 tsp. of baking soda to every blender full of soup you puree.  Cooking it for myself, I don't care what color it is, it just tastes good, but you know some people.  

Serving this hot or cold is great with some nice crusty bread (Like what soup isn't).  When I serve this hot, I'll usually add some macaroni, sausage, or chicken meat to this soup.  Believe it or not, this is great way to use up leftover turkey too, while adding some protein to this dish.  As for cold, I'll usually dice up some peppers and cucumbers and garnish it with some Greek yogurt.    As usual, don't be afraid to play with this a little bit.  Post you variations below in the comments.

Happy Eating

-The Doctor