Friday, November 16, 2012

Tomato Horseradish Soup

285: Soup!

This soup is something that I've had a note on for about a year. I ate it for lunch once at my old job and yesterday I came across the note about it in my handy note taking app and decided it was time to revisit. I opted not to add any dairy (the original soup had yogurt in it) but if the flavor of your soup is a bit sharp and you think it needs to be smoothed out, feel free to add a dollop of yogurt or sour cream or even just cream at the end.

Tomato Horseradish Soup
Serves 2 generously or 4 as a first course

I served this for dinner with some cheesy croutons - slices of baguette with a thin layer of dijon mustard and a layer of swiss cheese (gruyere would be awesome here, I used deli sliced swiss because I had some) - on a sheet pan in a 350 oven for about ten minutes then under the broiler for 1 more minute.

1 tablespoon olive oil
1 Tablespoon butter
1 medium onion, diced
1 cup white wine
1 large can (32 oz) or jar (1 qt) crushed tomatoes
1 scant Tablespoon horseradish
1 Tablespoons dill, chopped
Salt and pepper

Heat the oil and butter in a pot over medium high heat and add the onion. Add a big pinch of salt and stir, and cook the onion until it's translucent or just starting to brown. When you just start to see brown bits on the bottom of the pan, it's time to add the wine. Let the wine simmer until it's almost gone (this will take a few minutes), then add the tomatoes, horseradish and dill. Bring to a simmer, then use an immersion blender to puree the soup (if you don't have an immersion blender you can do it in batches in a regular blender) right in the pot. Keep simmering until thickened to the point you like it, then taste and adjust the seasoning with salt and pepper and maybe more dill if you need it.

Serve with cheesy croutons or grilled cheese or just some crusty bread for wiping the bowl.

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