A few years back, we were closed on Sunday. People kept turnin’ up anyway, so we gave in and opened with a limited menu. We created this soup just for that day. It has a good Sunday vibe.
Recipe information
Yield
feeds 6 to 8
Ingredients
Preparation
Step 1
Drop 2 tablespoons of the butter into a soup kettle along with the olive oil. Melt them together over medium-high heat and add the onions and peppers; season with a pinch of salt and pepper. Once they’re soft, toss in the minced garlic and cook for 1 minute more. Sprinkle on the flour and stir it in well; then pour in the broth and mix.
Step 2
Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Stir the paste into the soup and bring to a boil. Add the tomatoes and the bay leaf. Bring to a boil again, cover the pot, and drop the heat back down to low. Simmer for 15 minutes, til heated through. Remove the bay leaf and pour in the cream. Add the Parmigiano-Reggiano and zip up the taste with a generous amount of Tabasco. Now stir in the lemon juice, the remaining 2 tablespoons of butter, and half of the chopped basil.
Step 3
Ladle the soup into bowls and sprinkle the rest of the basil on top.
