To make the soup, you need four pounds of fresh tomatoes. I used a mix of varieties including big beefsteak tomatoes, smaller yellow taxi tomatoes, and a few San Marzanos from the farmers’ market. The tomatoes should be cored and coarsely chopped. The best thing about a pureed soup is that the ingredients are just quickly chopped for cooking since the shape doesn’t matter in the end. The recipe calls for red onion, but I used some locally grown sweet 1015’s instead. To begin, the onions were sauteed in a large pot with a couple of chopped carrots. When the vegetables had become tender, some garlic was added and cooked for a minute. Next, the tomatoes were added with tomato paste, stock, basil, and salt and pepper. Sugar was supposed to have been added, but I skipped it since the tomatoes were so flavorful, and I used a sweet onion. Also, rather than using the suggested chicken stock, I made a quick vegetable stock to use instead. Even water would work here, but some extra salt and maybe a little more tomato paste would be needed in that case. The soup was brought to a boil and then left to simmer for about half an hour. Just before being pureed, three quarters of a cup of cream was added to the soup. To top the soup, a baguette was cut into chunks, the pieces were tossed with olive oil and salt and pepper, and they were sprinkled with grated parmesan. The croutons were baked until golden and crunchy.
It’s actually a sign of a new chapter in my food life that I suggested serving this soup hot or cold. Until recently, I wasn’t a fan of cold tomato soup. While on vacation during the week of Memorial Day, I tried a chilled, smooth tomato soup for lunch one day and actually loved it. Just like this soup, it had some added cream for richness, but the flavor was really all about the tomatoes. And, that soup had some lemon in it that worked to point up the flavors. So, just to test this recipe for all possible uses, I’ve tasted it hot off the stove, chilled from the refrigerator with a little added lemon juice, and thawed and re-heated from the freezer. I can report that it was fantastic every which way and that having a supply in the freezer makes this comfort food meal an easy option whenever you want it.
For more quick dishes or freezer-friendly meals, check for recipes that will be posted for Shelley on these other sites throughout this week:
Anna from Keep It Luce
For more quick dishes or freezer-friendly meals, check for recipes that will be posted for Shelley on these other sites throughout this week:
Anna from Keep It Luce
Carrie from Bakeaholic Mama
Kristina from Girl Gone Grits
Elaine from California Living
Esra from Irmik Hanim
Ilke from Ilke’s Kitchen
Jennie from Pastry Chef Online
Jennifer from Scissors and Spatulas
Lana from Bibberche Renee from Sweet Sugar Bean
Robin from A Chow Life
Sarah from Snippets of Thyme
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