Tomato – Basil Soup
As served at La Madeleine's Bistro/Restaurant. Excerpted from the Fort Worth Star-Telegram May 20. 1994.
• 2 14½ ounce cans whole tomatoes, crushed
• 3 cups tomato juice
• 1 cup chicken stock
• 12 washed fresh basil leaves
• 1 cup heavy cream
• 4 Tablespoons butter (½ stick)
• - Salt to taste
• ¼ teaspoon cracked black pepper
1. In a black cast iron pot, combine tomatoes, juice and stock.
2. Simmer 30 minutes.
3. Puree, along with the basil leaves, in a food processor or with a hand-held food blender, right in the cooking pan.
4. Return to saucepan and add cream and butter, while stirring, over low heat.
5. Garnish with basil leaves.
I make a "Mexican" Tomato Soup. It's really good, and very simple. You will need a can of diced tomatoes, a can of tomato juice, 3 cloves of garlic sliced, cumin, salt, hot sauce, olive oil and cilantro. Open the cans of tomatoes before you start cooking.
Heat your oil in a large pot and add the sliced garlic, having the cumin nearby. after a few seconds of cooking the garlic, add a teaspoon to tablespoon of ground cumin. Add the canned tomatoes and tomato juice and let it simmer. After a few minutes, taste, and add salt and hot sauce to taste. Right at the end add some chopped cilantro.
The best way to eat this is with grated cheddar/marble cheese and tortilla chips, but add the tortilla chips as you eat otherwise they will become mushy.
Let me know if any part of the recipe is unclear. I never cook by measurement, so its a bit harder to pass on recipes.
I used to make a quick cream of tomato soup that was easy to make and most of the family liked it. It's a texture soup, so I suggest cutting the vegetable to your preference.
Start with a fine diced mirepoix of carrots, onions, celery and herbs. I used fresh parsley and sometimes dill. Cook down till soft, but definitely no brown, and add crushed tomatoes. If you like thinner soup, add stock of your choice at this time. i simply finished with cream or half and half, whichever was available at the time. Salt and pepper to taste......Fine sliced scallions or chives for garnish and some grilled bread or crostini.........less than 30 minutes.
If you do not like to use cream, you could substitute with whole milk and or use flour to thicken. another trick some use is to thicken with white rice(Blended).
I made the recipe from cook's illustrated (I think) where you drain the canned tomatoes, roast them in the oven, and then proceed to make the soup and it was quite good. I didn't bother to keep it written down... but it's pretty basic. I added cream at the end for richness and it was quickly finished.
I've done this one too - but I used evap milk instead of cream. Quite tasty, though I prefer slightly different herbs in mine. There is a Tyler Florence one on the Food Network site that is good, though I think it uses too much butter/oil. If you cut the fat significantly, it's tasty
Cooks Illustrated cream of tomato soup. From the new Best Recipe.
2x 28oz. cans of whole tomatoes packed in juice, drained. 3 cups of juice reserved.
1.5 TBL packed dark brown sugar
4 TBL unsalted butter (1/2 stick)
4 large shallots, minced
1 Tbl tomato paste
pinch of allspice
2 Tbl AP flour
1 3/4 cups low sodium chicken stock
1/2 cups heavy cream
2 Tbl brandy or sherry
salt and cayenne peeper to taste
1.) Adjust a oven rack to the upper middle position and preheat the oven to 450°F. Line a rimmed baking sheet with foil. Seed the tomatoes and arrange them on a single layer on the foil, and sprinkle evenly with the brown sugar. Bake until all liquid has evaporated and the tomatoes begin to color (about 30 minutes). Let the tomatoes cool slightly, then peel them off the foil; transfer to a small bowl and set aside.
2.) Heat the butter in a large saucepan over medium heat until foamy. Add the shallots,tomato paste and allspice. Reduce the heat to low, cover and cook stirring occasionally, until the shallots are softened(7-10 minutes). Add the flour and cook, stirring constantly, until throughly combined(about 30 seconds). Whisking constantly, gradually add the chick broth; stir in the reserved tomato juice and the roasted tomatoes. Cover, increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, to blend the flavors (about 10 minutes).
3.) Strain the mixture int a medium bowl; rinse out the saucepan. Transfer the tomatoes and solids in the strainer to a blender; Add 1 cup of the strained liquid and puree until smooth. Combine the pureed mixture and the remaining strained liquid in the saucepan. Add the cream and warm over low heat until hot, (about 3 minutes) Off the heat, stir in the brandy and season with cayenne to taste.
The soup can be refrigerated in a airtight container for 2 days. Warm over low heat until hot. Do not boil.