Celebrate a Notable Birthday with a Creamy Tomato Soup

Benjamin Franklin (January 17, 1706- April 17, 1790) was one of the Founding Fathers of the United States. And he has one of the most impressive resumes in American history. Consider these achievements:

• A renowned polymath, Franklin was a leading author, printer, political theorist, politician, postmaster, scientist, inventor, civic activist, statesman, and diplomat. 
• As a scientist, he was a major figure in the American Enlightenment and the history of physics for his discoveries and theories regarding electricity. 
• As an inventor, he is known for the lightning rod, bifocals, and the Franklin stove, among other inventions. 
• He facilitated many civic organizations, including Philadelphia's fire department and a university. Franklin earned the title of "The First American" for his early and indefatigable campaigning for colonial unity as an author and spokesman in London for several colonies, then as the first United States Ambassador to France. And if that wasn't enough
• With two partners he published the Pennsylvania Chronicle and became wealthy publishing Poor Richard's Almanack and The Pennsylvania Gazette.

His colorful life and legacy of scientific and political achievement, and status as one of America's most influential Founding Fathers, have seen Franklin honored on coinage and the $100. bill, warships, the names of many towns, counties; educational institutions; corporations; and, more than two centuries after his death, countless cultural references. 

And January just happens to be  designated Soup Month

This cartoon sort of sounds like the type of quote one might find in Poor Richard's Almanac-well maybe not the chicken part!

Creamy Parmesan Tomato Soup

Cook's notes: Melt winter's chill with a bowl of homemade Creamy Parmesan Tomato Soup.   
The combination of diced carrots, onions and celery sautéed in a butter/olive oil is known as mirepoix. This is one of those recipes that actually tastes better the next day for flavors to meld. It's quite flavorful with all the spices. The recipe makes about 6-1/2 cups.

Cooking Tip: Use high quality canned tomatoes e.g. San Marzano.  Carrots, onions, celery can be minced ahead in a food processor. Make the soup early in day before serving or the day before for flavors to meld but omitting the cream and Parmesan cheese. Refrigerate and then reheat soup on medium low, uncovered stirring in the heavy cream (1/4 cup) and Parmesan cheese as a last step. Do not let the mixture boil. This recipe makes about 6-1/2 cups.

Ingredients:

• 2 TB. butter and 1-1/2 TB. olive oil 
• 1 medium onion, diced about 1 cup
• 3/4 cup each  diced celery and carrots 
• 3 minced garlic cloves
• 4 TB. flour
• 4 cups chicken broth (fat free-low sodium)
• 2 large cans (28 oz.) San Marzano Whole Peeled Tomatoes, drained and chopped
• 2 TB. tomato paste
• 1 tsp.sugar
• 2 bay leaves
• 1 TB. dried basil or 1/4 cup diced fresh basil
• 1/2 tsp. each oregano and thyme
• 1/4 tsp. each marjoram and parsley flakes
• Dash of red pepper flakes
• 1 cup Parmesan cheese, grated 
• 1/4 cup heavy cream
• salt and pepper to taste at end of cooking time

Directions:

• In a soup pot saute onions, garlic, celery and carrots in the butter/olive oil combination about 3-4  minutes.
• On low heat whisk in flour, add in broth, tomato paste, plum tomatoes, sugar, bay leaf and all the spices.
• Bring to a boil and then turn heat down to low, cover and simmer uncovered 25 minutes.
• Remove bay leaves with a slotted spoon.
• In thirds, puree the soup mixture in a food processor or blender and then add back to soup pot (I left some little pieces in soup mixture so not entirely smooth but that was a personal preference).
• On low heat uncovered, add in cream and Parmesan cheese, heat mixture thoroughly but do not let boil.