Tomato Basil Soup from The Country Club Bar and Grill

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I mentioned last week that I have been going through old recipes. This is one that I had cut out of the newspaper back in 2019. I happen to be a fan of tomato soup – all kinds – so I am never one to pass up a new recipe. This was published in the food section of the St. Louis Post-Dispatch, September 24, 2019, in the “Special Request” column wherein people ask for recipes for dishes that they’ve enjoyed at local restaurants. Some restaurants participate, others don’t. This recipe is from an establishment called The Country Club Bar and Grill. I’ve never been there, so I can’t say if the end result is as good as what they offer in the restaurant, but it was certainly tasty.

I found this recipe to be a rather interesting one in its assemblage (if that’s the right word) of the soup. I had to wonder why they warmed up the half-and-half and troubled themselves to temper it when they could have just as easily used heavy cream (that requires no tempering) and skip that step. Nonetheless, I tend to stick to the recipe as written the first time I make something.

As in most cases, I found the soup was better the second day. I also found that a tiny squeeze of lemon juice brightens the flavor a little bit, so I served mine with a little lemon wedge on the side.

Tomato Basil Soup

The Country Club Bar and Grill

 2 to 3 c. water

6 c. premium marinara sauce*

2 c. half-and-half

3 T. chopped fresh purple basil

¼ c. plus 2 T. grated Parmesan cheese

3 T. granulated garlic

Kosher salt to taste

6 T. finely chopped leaves of flat-leaf Italian parsley

6 T. shredded pecorino

 Place the water in an instant kettle or in a small pot on the stove and heat to a boil. Maintain it at a low simmer.

 While the water heats, pour the marinara sauce into a 4- or 5-quart saucepan over medium heat until it just begins to bubble. Reduce heat to medium low.

 Place the half-and-half in a small mixing bowl. Temper the half-and-half by adding ¾- to 1-cup of hot sauce, stirring slowly until it incorporates. This step prevents the soup from curdling. Slowly pour the tempered half-and-half into the hot sauce, stirring as you pour.

 Add the chopped basil and granulated garlic into the soup. Stir thoroughly, down to the bottom of the pot. Cook uncovered over medium-low heat for 15 minutes.

 Add the Parmesan cheese and stir well, scraping the bottom and the sides of the pan.

 Add hot water gradually to the hot soup, ½ cup at a time, stirring down to the bottom, until the desired consistency is reached. You will probably not use all of the water but keep it at the ready to add if needed. For the test, we added 2 cups total.

 Reduce heat to low. Simmer for an additional 12 to 15 minutes, stirring often, down to the bottom and around the edges. Taste. Add salt if needed. Remove from the burner to a warm place, cover and let rest 5 to 10 minutes.

Top with chopped parsley and grated pecorino.

 Yield: 6 servings

 *I used Rao’s Tomato Basil.

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