Autumn Essentials Creamy Tomato Soup Food

AUTUMN ESSENTIALS: CREAMY TOMATO SOUP

Steps:

• PREP/PREPARE
• THE TOMATOES
• I've done a lot of research on tomatoes; especially canned tomatoes. Here are two things that I've posted on that subject. If you have time to read them, they give you a lot of good information on working with canned tomatoes. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?p=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?p=2
• I've chosen canned tomatoes for two reasons: 1. Good garden-fresh tomatoes are not available year round. 2. Good (the operative word being good) canned tomatoes just might be better than you think. Here's what you need for this recipe: • Good canned tomatoes • Whole tomatoes, and peeled • Packed in juice
• AND THE WINNER IS: Cento, San Marzano (DOP Certified), Peeled Tomatoes, Vine Ripened. The tomatoes are consistent in size, whole without any broken ones, and the juice they are packed in is thick... Almost like a puree. I found this to be the best canned tomatoes for this recipe.
• Gather Your Ingredients.
• Drain the tomatoes, and reserve 1 cup of the packing liquid.
• Place a rack in the upper position, and preheat the oven to 425f (220c).
• Cut the tomatoes in half, and lay them on a parchment-lined baking sheet, cut side up.
• Sprinkle the coconut (or brown) sugar evenly over the tomatoes.
• Place in the preheated oven and cook until the tomatoes begin to color, and the sugars start to caramelize, about 25 - 30 minutes.
• Chef's Note: Do not allow them to overly brown, or burn.
• Chef's Note: Remove the tomatoes from the oven and allow them to cool slightly.
• Add them to a blender, or a food processor fitted with an S-blade, and give them a few 1-second pulses. Or, you could always give them a rough chop with a kitchen knife.
• Chef's Note: Leave them a bit chunky.
• Reserve for later in the recipe.
• Add the olive oil and butter to a large pot over medium heat, and allow the butter to melt.
• Add the onions, to the pot.
• Cook until softened and translucent, about 8 to 10 minutes.
• Chef's Note: Do not let the onions brown.
• Add the garlic and cook until fragrant, about 60 seconds.
• Add the 1-cup of reserved juice from the tomatoes, and the chicken stock.
• Bring the mixture to a light simmer.
• Add the tomatoes to the pot, and continue to lightly simmer.
• Add the basil, thyme, salt, and cayenne.
• Allow the soup to simmer for 5 minutes.
• Add the cream, and allow the mixture to simmer for an additional 5 minutes.
• Chef's Note: Remove from the heat, and test for any additional seasoning.
• Chef's Tip: Besides the tomatoes, the ingredients that will influence the final taste of this dish the most are the salt, and the cream. I usually use a bit more salt because I like that way it reacts with the acidic tomatoes, and I think the cream helps to mellow out all of the flavors. My advice on the cream is to add 1 or 2 tablespoons and then give it a taste. Continue to add more cream until you reach the desired results. Or, you could leave the cream out altogether... totally up to you.
• Chef's Note: If you are planning on freezing this soup, then don't add the cream. When you pull it out of the freezer, heat it up and add the cream at that point.
• PLATE/PRESENT
• Serve while nice and warm, maybe with a nice grilled cheese on the side. In addition, you could have a bit of balsamic vinegar on hand, and allow your guests to splash some in the soup.Enjoy.
• Keep the faith, and keep cooking.
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CREAMY TOMATO SOUP

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

COMFORT ESSENTIALS: AUTUMNAL TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. Getting the "right" can of tomatoes will make all the difference to making an average tomato soup, into an amazing tomato soup. I posted two recipes: One that talks about selecting the right type of canned tomatoes, and another one that talks about getting rid of the bitter taste in tomatoes. I strongly suggest that you read through them when making this recipe. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=12
• 3. You could use veggie stock, chicken stock; even beef stock, for a hardier flavor. However, I would stick to stock, and not broth.
• 4. If you want to make this a cream soup, add about 1/4 cup of heavy cream at the very end, and warm into the soup.
• 5. Gather your ingredients (mise en place).
• 6. OPTIONAL STEP Go to my article on removing the bitter taste from canned tomatoes, follow the enclosed steps, and then reserve. This is an optional step; however, it will make a flavor difference to your tomato soup.
• 7. Add the oil and butter to a pot over low heat.
• 8. When the foaming subsides, add the onion, and leeks, then cook until they soften, but do not brown, about 10 - 15 minutes.
• 9. Add the celery and cook an additional 5 minutes.
• 10. Add the garlic and cook an additional 2 minutes.
• 11. Chef's Note: We are looking for a low, slow heating process here. I want the veggies to release some of their liquids and get to know each other. If, at any time, the veggies look like they are browning, lower the heat. As a matter of fact, I would say that at this point in the recipe, we are sweating the veggies not cooking them.
• 12. Chef's Note: Since the heat is low, low, it will not hurt the veggies if you allow them to sweat for another 15 or so minutes. Just be absolutely sure that they do not brown. The longer you sweat the veggies, the more intense the flavor will be.
• 13. Add the flour and stir for 2 - 3 minutes.
• 14. Add the stock, and reserved tomatoes, stir to combine, and bring up to a simmer.
• 15. Start with the sugar... Give the soup a taste, if it still has a bitter taste, add a pinch or two of sugar. If you followed the steps in my other post, it should not have a bitter taste; however, a small bit of sugar can go a long way to removing any bitterness.
• 16. Add salt, pepper, and a pinch of red-pepper flakes to taste.
• 17. Cover, reduce the heat to low, then allow the soup to simmer for about 30 - 40 minutes.
• 18. Allow the soup to cool slightly, and puree in a blender or food processor, fitted with an S-blade.
• 19. Return to the pot and keep warm (not hot) until ready to serve.
• 20. Chef's Tip: Do a final tasting for proper seasoning.
• 21. Notes On Optional Items: Sugar can reduce the amount of bitterness in this recipe; however, a little goes a long way, and I do not want a "sweet" tomato soup. So, add a pinch or two at a time, give it a bit of time to incorporate into the recipe, and then add a more if necessary. Crushed Fennel Seeds: I cannot imagine a good Autumn tomato soup without a few crushed fennel seeds. Cumin and Cayenne: Cumin give depth, and cayenne gives heat. As the temps get cooler, I add a bit more of both of these spices... Helps to warm the soul. Lemon Juice: Added at the very end, it helps to brighten the soup up, and is a great addition.
• 22. PLATE/PRESENT
• 23. Serve warm, maybe topped with a bit of cheese; with crackers or bread on the side. Enjoy.
• 24. Keep the faith, and keep cooking.

QUICK CREAMY TOMATO SOUP

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.

CREAMY TOMATO SOUP

Steps:

• Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened - about 10-15 mins. Fill the kettle and boil it.
• Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
• To serve, reheat the soup, stirring in the milk - try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

CREAMY TOMATO SOUP

Steps:

• In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until smooth. Add remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot tomato juice until blended. Sprinkle with parsley.