Source:- Google.com.pk
Tomato Dill Soup
3 pounds tomatoes, cut in half lengthwise1/4 cup olive oil
2 tablespoons butter
1 large onion, diced
6 garlic cloves, minced
1 (28-ounce) diced tomatoes, with their juice
1 teaspoon dried thyme leaves
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
4 cups vegetable or chicken stock
2 cups fresh basil leaves, packed
Directions
Preheat the oven to 400 degrees F.
Toss together the tomatoes with the olive oil, salt, and pepper. Spread the tomatoes on a baking sheet. Roast for 25 minutes.
In a Dutch oven over medium heat, melt the butter.
Saute the onions and garlic with salt and pepper for 5-6 minutes until softened.
Add the canned tomatoes, thyme, dried basil, red pepper flakes and vegetable or chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet.
Bring to a boil; simmer uncovered for 20 minutes.
Add fresh basil just before serving.
Note: Serve with toasted baguette.
When it comes to wintertime cooking, soup really hits the spot. When it's cold outside, hearty bowls warm the soul. When you're under the weather, soups offer comfort and easy-to-digest nourishment.
And when it comes to winter's ultimate food party – the Super Bowl on Feb. 1 – having a slow cooker full of delicious soup is sure to please the crowd (and offer a much-needed break from all the bags of junk food that are associated with football's biggest game).
And there's no shortage of soup variations, thanks to recent cookbooks that showcase the dish's versatility.
Recipes included with this story: Chickpea-Tomato Soup; Creamy Roasted Carrot Soup With Pine Nut-Caper Topping; Nanny Annie's Barley-Mushroom Soup; Red Wine Beef Stew; White Bean & Portobello Stew; White Miso Soup With Mussels and Chiles; Winter Nights Chili.
On the robust end of the spectrum, there's Winter Night's Chili from celebrity chef Jamie Oliver, which features slow-braised beef brisket and pork belly that is fall-apart tender. The same can be said of the Red Wine Beef Stew from the editors of Southern Living magazine.
Blended soups offer the illusion of richness when they aren't loaded down with heavy cream. Eugene cook Morgan Eccleston's recipe for Chickpea-Tomato Soup offers the comforting flavors of old-fashioned tomato soup (without the cans or all the preservatives). Food & Wine editor Dana Cowin perfected her Creamy Roasted Carrot Soup With Pine Nut-Caper Topping with some advice from Portland chef Jenn Louis, who advised her to only fill a blender halfway to keep the soup from splattering everywhere. Even with the addictive topping, it runs around 300 calories per serving.
And because vegetables are frequently the stars of the soup pot, there are plenty of vegetarian and vegan recipes, including Kristy Turner's White Bean & Portobello Stew, and Joanna Pruess' Barley-Mushroom Soup, which is vegan if made with vegetable or mushroom broth.
Whichever soup you make, following a few general rules helps guarantee success.
Consistency: It's easier to thin out a thick soup than it is to thicken a thin soup. If adding liquid to thin the soup, start by just adding a tablespoon or two, and then add more a tablespoon at a time until you reach your desired consistency.
Boosting flavors: Browning meat brings out its full flavor and gives it an appealing color, and when you add broth, browned bits that cling to the bottom of your soup pot are released, adding layers of flavor to the finished soup. The same principle applies to sautéing onions or roasting vegetables, which concentrates their flavors in a way you don't get from a simple simmer.
Go easy on the salt: Once you add salt, you can't take it out. It's better to be conservative and let eaters add salt to their own taste than go overboard with sodium. And be aware that the level of saltiness in soup can change over time. In soups with lots of robust flavor, salt may retreat into the background. In soups that simmer a long time, the broth may reduce, making it saltier.
Comfort food is a perennial favorite, and if you ask Chicago chef Stephanie Izard, memories play a big part in its appeal.
“These foods are incredibly nostalgic. Everyone likes to share how their mom made it or the best place they’ve eaten it,” says the Top Chef winner, the show’s first female champ, and author of Girl in the Kitchen ($22, amazon.com).
But this kitchen whiz can’t resist putting her own spin on things by using unexpected flavors—after all, the dish that cinched her Top Chef victory artfully combined mushrooms, pistachios, and blackberries. Yet when it comes to reimagining classics, “You don’t want to change things so much that people don’t recognize them,” says Izard, purveyor of the always-packed Girl & the Goat restaurant and the diner-style Little Goat. “Stay true to the basics, but add more flavorful ingredients. Guests will say, ‘Wow, it tastes even better than I remember!'”
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Tomato & Apple Soup
Serves: 6 to 8
Cider and apples subtly sweeten and rev up the tomato flavor. “The additions don’t make it harder to prepare,” says Izard. “But they do make it taste so much more intriguing.” Sambal, a blend of chilis, salt, and vinegar, gives it a kick.
Ingredients
2 tbsp butter
1 large yellow onion, diced
3 cloves garlic, sliced
3 Honey Crisp (or Fuji) apples, peeled, cored, and sliced
½ cup tomato paste
1 tbsp Dijon mustard
1 tbsp sambal (Huy Fong sambal oelek chili paste; $5 per 8 oz., amazon.com or local Asian markets)
½ cup dry white wine
2 16 oz. cans whole peeled tomatoes (and juice)
4 cups apple cider
¾ cup heavy cream, divided in half
Salt and pepper to taste
Directions
1. In a large soup pot, melt butter over medium heat. Add onions, garlic, and a pinch of salt. Sauté for 10 minutes until pale and tender.
2. Add apples, tomato paste, mustard, sambal, and white wine. Let wine reduce by half (5–7 minutes).
3. Add tomatoes and cider; bring to a boil. Reduce heat and simmer for an hour.
4. Pour half the soup in a blender. Purée with one part of the cream until smooth. Repeat with the second batch and combine it all together. Season to taste with salt and pepper.
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