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Tomato soup topped with salsa verde and grilled cheese squares.

Tomato Soup Topped With Salsa Verde

5 from 4 votes
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Servings: 2
Ingredients Method

Ingredients
  

Tomato Soup
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion, diced (1/2 cup)
  • 2 Garlic Cloves, minced
  • 1 28oz can Whole Peeled Tomatoes
  • 2 tbsp Heavy Cream
  • Salt & Pepper to taste
Salsa Verde
  • 1 cup Mix of Basil, Italian Parsley & Cilantro
  • 1 Garlic Clove
  • 2/3 tsp Red Wine Vinegar
  • 1 tbsp Capers, rinsed
  • 1 Anchovy Fillet Optional (I leave it out)
  • 1/4 Extra Virgin Olive Oil
  • Salt & Pepper to taste

Method
 

Tomato Soup
  1. In a medium pot, heat olive oil over medium-high heat, add onion and cook about 5 minutes until translucent.
  2. Add garlic and season with salt and pepper, continue cooking another 30 minutes.
  3. Add tomatoes with juice and bring to a boil. Reduced to simmer, and cook about 15 minutes.
  4. Transfer to blender and puree until smooth. Be really careful with the hot liquid; remove cap from blender and cover opening with a dish towel. Or use an immersion blender.
Salsa Verde
  1. Add mix of herbs, and remaining ingredients to a mini-prep food processor and pulse until coarsely chopped.
  2. Transfer to small bowl and stir in olive oil.
  3. Season with salt and pepper.