Source:- Google.com.pk
Tomato Soup:
Making classic, creamy tomato soup at home is easier than you might think with this recipe from Restaurant Eugene chef Linton Hopkins. Serve it with Savory Cheese Waffles for a delicious kid-friendly meal.
Ingredients
4 (28-ounce) cans peeled whole tomatoes
1/4 cup olive oil
Fleur de sel
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup sliced sweet onion, such as Vidalia
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
1/4 teaspoon cayenne pepper
2 cups homemade or store-bought low-sodium chicken stock
6 fresh basil leaves
1/2 cup heavy cream
Directions
Preheat oven to 350 degrees.
Strain tomatoes in a colander set over a medium bowl; set juices aside. Remove tough inner membrane from tomatoes and lay flat on a rimmed baking sheet; drizzle with olive oil and season with fleur de sel and black pepper. Transfer to oven and cook until just beginning to brown, about 10 minutes. Remove from oven and set aside.
Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, bay leaf, and cayenne pepper; cook, stirring until onions are soft and translucent, about 10 minutes. Add roasted tomatoes, reserved juice, and 1 teaspoon fleur de sel. Bring to a simmer and cook for 10 minutes. Add chicken stock and cook 10 minutes more.
Remove from heat and add basil; let stand 3 minutes. Remove basil, thyme, and bay leaf. Pass tomato mixture through a food mill fitted with a fine disk into a medium saucepan. Add cream and stir to combine; gently reheat soup until warmed through. Season with salt and pepper and serve.
Martha's Fresh Tomato Soup with Parmesan Chive Croutons
My sweet friend Melanie gave me a big box of tomatoes fresh out of her garden yesterday! Joy! Happiness! More tomato toast! More BLT's! Now I can pretend it's still summer, and enjoy these gems. I had this tomato soup a few years ago at a Recipe Club dinner and loved it. It takes about 10 minutes to make. I'm sharing my modified version. I cut the amount of cream and butter, so I could eat this for lunch without feeling guilty. Gilt. It's really a four letter word isn't it?? If you leave the "u" out. Anyway. I made this and it seemed to be missing something - I know I just said I left out some of the cream and butter. No, it needed a yummy crouton. I froze a few extra pieces of french bread I made a couple of weeks ago, so I pulled that out of the freezer, sliced it up (frozen) and threw it into a pan. Yummalicious. Thanks Mel.
Martha's Fresh Tomato Soup
adapted from Martha Stewart
printable recipe
3 Tablespoons butter
3 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic
1/2 cup white cooking wine, or white grape juice
8 cups chopped tomatoes, skins left on
1-2 teaspoons kosher salt
1-2 teaspoon fresh ground pepper
1 cup fresh basil, chopped
1/4 cup cream
Melt butter in stock pot. Add chopped onion and garlic, cook for about 5 minutes, or until soft. Add wine or grape juice, tomatoes, salt, pepper and basil. Cook for another 5 minutes. Cool for about 5 minutes add cream if desired. Blend soup in batches using blender*until all soup is smooth. Return to stockpot, add cream and heat just until warmed through. Serve with croutons.
Yield: 4-5 large bowls
Parmesan Chive Croutons
bread 2-3 slices
olive oil
grated parmesan
fresh chives,chopped (I used garlic chives)
kosher salt
pepper
Cut up 2-3 pieces of bread, preferably a dense and crusty bread. I used leftover french, and it was still yummy.
Heat a non stick skillet using medium high heat. Add about 3-4 tablespoons olive oil. Toss bread in pan and cook for about 3-4 minutes. Season with salt and pepper. Sprinkle generously with grated parmesan, toss and add chopped chives. Remove from heat and let cool. Top soup with croutons. This can also be cooked in the oven at 350 degrees for about 10-15 minutes or until browned. To cook in oven: toss all ingredients and place on foil lined cookie sheet, bake as directed.
Tips:
-The original recipe called for 6 tablespoons butter and no olive oil. I like this lighter version better. If you really want to cut fat, leave out the butter altogether and just use 3 tablespoons of the olive oil (total). I tasted the soup before adding the cream (1/4 cup, cut down from original 1/2 cup) and thought it was really good without the cream addition too.
-*If you have a hand held immersion blender (read about it here)- there is no need to let the soup cool before blending up, also no need to transfer out of the stock pot. Just add the cream to the pot after blending.
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