Comfort Essentials Autumnal Tomato Soup Food

COMFORT ESSENTIALS: FRESH GARDEN TOMATO SOUP

Steps:

• PREP/PREPARE
• The Tomatoes As you know, there are all kinds of tomatoes; heirloom, plum, beefsteak, to name a few, and each type of tomato will bring its own unique flavor notes to this recipe. When I am talking fresh tomatoes, I am not referring to the tomatoes you get at the grocer... not even the "hot house" variety. If you do not grow you own, check out one of your local farmer's markets. If you cannot get fresh tomatoes, then my second choice would be good canned ones.
• After you blanch, skin, core, and de-seed the tomatoes, you should be left with 2.5 - 3 pounds (1 - 1.4kg) of yummy tomato goodness.
• The Sugar Tomatoes can be a funny thing to work with... Some can be sweet; others a bit on the bitter side. The sugar I have in the ingredients list should only be used in the final simmering of the soup. If it is a bit bitter, add some sugar, about a 1/4 teaspoon at a time, until you like what you taste. If it tastes fine, then leave it out.
• The Celery Salt Celery salt is salt that, for lack of a better phrase is, salt that taste like celery. You want to add it in small quantities during the final simmer. It really gives the soup a distinctive taste.
• Freezing the Tomato Puree Once you pulse the tomato flesh, you can freeze it before or after adding the dry spices. If properly sealed, it will last 6 - 8 months. I like to use freezer bags adding 1 pound (455g) to each bag (the quart size bags are perfect for this). Then, as the days get shorter, the nights get longer, and the temps begin to drop, any time I crave a recipe that calls for fresh tomatoes... I have them available.
• Gather your ingredients (mise en place).
• BLANCHING, CORING, AND SEEDING FRESH TOMATOES
• Cut a large "X" in the bottom of the tomatoes.
• Plunge into boiling water, for about 60 - 90 seconds.
• Remove from the boiling water and plunge into ice water.
• After they cool, remove the skins; they should slip right off. With the skins off, remove the core.
• Cut in half and remove the seeds. I just use my fingers.
• Leaving the seeds in will make the soup taste bitter.
• Add the tomato flesh to a food processor fitted with an S-blade.
• Use 1-second bursts to break down the tomatoes.
• I do not try to puree the tomatoes; I like to leave some tomato bits.
• Add them to a bowl, and then throw in Dry Spices #1.
• Mix until combined, then cover and place into the fridge 4 - 5 hours, or overnight.
• This is going to help to infuse the spices into the tomatoes.
• MAKING THE TOMATO SOUP
• Add the bacon to a soup pan, or heavy-bottom pot, like a Dutch oven, and set the heat to medium low
• Slowly cook until the bacon crisps and renders its fat.
• Remove the bacon, and reserve for another recipe, or use them as a garnish on this one. Or, just eat them as a chef's treat.
• Add the onions, and cook until softened, about 3 - 4 minutes, then add the garlic and cook for an additional 60 seconds.
• Add the butter, and stir into the onions until it melts, then add the flour, and mix until combined with the onions and garlic, about 2 - 3 minutes.
• Add the chicken stock, and whisk until combined, then simmer and whisk until the stock begins to thicken, about 3 - 5 minutes. Make sure there are no lumps.
• Add the tomatoes, stir to combine, and allow to slowly simmer for an hour.
• While the soup is simmering, taste for proper seasoning by adding Dry Seasonings #2.
• I find I like to add a bit more of of the original dry seasonings. Not all of them... maybe some more cumin, a bit more dill. You get the idea. Good chefs taste as they cook.
• Adding the Milk, Half & Half, or Cream At the very end of the simmering process, you have a big decision to make. Do you want to add the dairy? In truth, it tastes great with or without; however, I really do like what it does to the recipe. If you are using the dairy, just add it in, stir to combine, then allow to heat back up and serve.
• PLATE/PRESENT
• Serve while nice and hot with some toasted crostini's, croutons, maybe a dollop of sour cream, and how about a nice grilled cheese sandwich. Enjoy.
• Keep the faith, and keep cooking.

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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