Recipe adapted from cookbook, Bite Me
2 (28 ounce) cans diced tomatoes
2 tablespoons olive oil
¼ teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons olive oil
1 yellow onion, diced
2 medium carrots, peeled and diced
2 medium celery stalks, diced
1 large garlic clove, minced
2 tablespoons potato starch
3 cups pareve chicken stock or vegetables stock
1 dried bay leaf
2 teaspoons sugar
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons chopped fresh basil
Grilled cheese matzah toasts
8 square matzos
2 tablespoons margarine
16 pieces of cheddar cheese
Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil and coat with non-stick cooking spray. Strain tomatoes, reserving their juices in a medium bowl. Spread strained tomatoes on prepared baking sheet, drizzle with 2 tablespoons olive oil and season with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast in the oven for 15 minutes.
While the tomatoes are roasting, in a large soup pot, heat remaining 2 tablespoons olive oil over medium-low heat. Add onion, carrots, celery and garlic, cooking until softened, about 8 minutes. Add potato starch and stir to coat. Over high heat, add the roasted tomatoes, reserved tomato juices, pareve chicken broth, bay leaf, sugar, salt and pepper. Bring to a boil and reduce to a gentle simmer, cover and continue to simmer for 30 minutes.
Remove from heat, discard bay leaf and puree the soup with a hand held blender until smooth. Stir in 2 tablespoons butter and chopped basil.
For the grilled cheese matzo toasts: place the cheese between the matzo squares, using 4 pieces of cheese for every two matzo squares. Bake in the oven until the cheese is melted, about 6 minutes. Break into pieces and sprinkle a handful into each bowl of soup.
Tags: Dairy, Kosher for Passover, kosher for passover recipes, Passover food, recipes for passover
Tierra Sur
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