Making a large batch of soup can certainly be done ahead, and it’s easier than making lots of little things. But, we’re doing cute and comforting, remember? So present the soup in shot glasses or demitasse cups. Don’t forget to make it thin enough so it’s drinkable. You don’t want to have to think about spoons. Here I’ve done a Tomato Soup with Grilled Cheese Squares.
Carla Hall was a finalist on Top Chef: Season 5 and runs Alchemy Caterers in Washington, D.C.
|1 (14oz) can chopped tomatoes||1 yellow onion, roughly chopped|
|cup extra virgin olive oil||2 cloves garlic, minced|
|Salt and freshly ground black pepper, to taste||1 cup vegetable or chicken broth|
|1 stalk celery, roughly chopped||cup sweet potato, roughly chopped|
|1 small carrot, roughly chopped||1 bay leaf|
Strain tomatoes and reserve juices. In a medium saucepan, heat olive oil over medium heat. Add the chopped celery, carrots, onion and garlic. Season with salt and pepper. Cook until softened. About 10 minutes. Add the strained tomatoes, season again and cook for an additional 10 minutes.
Add the reserved tomato juices, broth, sweet potato, bay leaf and butter. Simmer until vegetable are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree until silky smooth in blender.
Serve in a demitasse cup or a shot glass with grilled cheese sidecar.
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