1 small can Tomato paste
1 cup sliced Sun dried Tomatoes in olive oil
1 1/2 lbs. Roma or grape tomatoes, Roasted in 375 degree oven, toss halved tomatoes and seeded (no need to halve/seed grape tomatoes) in olive oil salt and pepper, to taste . Bake until caramelized.
4 tablespoons butter 1/4 cup olive oil
1 large onion , chopped
5 cloves garlic, minced
2 stalks celery, diced
2 carrots, peeled and diced
2 leeks, white part only, sliced
2 parsnips peeled and diced
1 quart chicken or vegetable stock
1 large sprig Fresh thyme
2 cups fresh basil, chiffonade-reserve a few leaves for garnish
salt/pepper, to taste
2 oz. balsamic vinegar
In large soup pot, saute onions and leeks until translucent with butter and olive oil. Add the garlic, carrots, parsnips, celery and saute until just tender. Pour in chicken stock and add thyme sprig and simmer until vegetable are soft. Add all tomatoes , balsamic vinegar and basil, simmer for 1 hour. Salt and pepper to taste and remove thyme stems. With a blender , blend soup until thin. Return to pot and keep heated.
I don’t measure anything for this recipe. This is the list of what I use. Mix and add your favorites.
Marinated Artichokes, drained
whole garlic cloves
Pine nuts, toasted
Mixed olives such as kalamata, black , green etc..
roasted red peppers
I place all the above in a food processor and blend until smooth. Add as much olive oil to create nice consistency.
1 head roasted garlic
1/2 tsp saffron or tumeric
3/4 cup sour cream
2/4 cup mayonnaise
Squeeze out roasted garlic from head and blend into all the ingredients, blend well.
1 baguette, sliced and toasted
Ladle soup into bowls and top with Saffron Aioli and place rusks spread with tapenade around edge of bowl.