Saturday, October 13, 2012

SOUPer saturdays - creamy tomato soup




Not sure if you remember my very first recipe post, but it started something like this:

I.  love.  Summer.  (and tomatoes.)

Ring a bell?  The "and tomatoes" part is the important one here, and so I decided to share a wonderfully flavorful soup recipe that is perfect for this time of year!  In fact, if you notice the title of the post, there will be more of these to come.

I enjoy soup tremendously.  I think it might be because I have an unusual problem with being cold more than not.  I have been known to leave my hairdryer running, while getting ready for school, just to take the chill off in the mornings.

(Don't tell John.)

Being warmed from the inside out is comforting, and this tomato soup does the trick.  But do plan a little ahead.  You really need to let it simmer for the time it suggests to get the full flavor.  The reduction "sweetens the pot," if you will!  Actually, if you really look at the picture and the original line on the pot, you'll see how much it reduced over the duration of simmering.  Letting it do so will result in a richer, sweeter dish.

Take note:  No tomato soup meal is complete without grilled cheese.  You need at least half of one for adequate dunking.

It's the weekend, friends.  Enjoy your families, your football games, and - of course - your food.  Savor it all!

Creamy Tomato Soup - makes 8 servings
Ingredients:
  • 1/4 cup unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion, thinly sliced
  • 1 garlic cloves, thinly sliced
  • 1/4 cup tomato paste
  • 2 28 oz. cans whole tomatoes
  • 1-2 tsp. sugar, divided
  • 1/4 cup (or more) heavy cream
  • Kosher salt, freshly ground pepper
~  Melt butter in a large heavy pot over medium heat.
~  Add thyme, onion, and garlic, cooking onion until completely soft and translucent, 10-12 
     minutes.
~  Increase heat to medium-high, add tomato paste, and continue cooking, stirring often, 
     until paste has begun to caramelize in spots, 5-6 minutes.
~  Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot, increasing heat to high 
     and bringing to a simmer.
~  Reduce heat to medium and simmer until flavors meld and soup reduces to about 2 
     quarts, 45-55 minutes.
~  Discard thyme sprigs and puree soup in blender or with hand blender until smooth. 
     Return to pot and and stir in cream, simmering soup 10-15 minutes longer.
~  Season with salt, pepper and remaining sugar.  Add more cream if desired.

Recipe from Bon Appetit.