Tomato Soup en Croute from Bistro Jeanty in Napa. Word. It's rich, but a classic. Find the best cream and butter you can. With a puff pastry lid, the presentation is dramatic. This soup maybe OTT for a grilled cheese urge, but some CHer might want to make it as a holiday treat. I've made it with canned san marzanos, and it came out great. Be sure to cool the soup in the bowls before adding the pastry. I would also precut the pastry rounds and keep them chilled as well. At service, just glue the chilled pastry round to the top to the bowl of chilled soup with the egg wash (folded over like a drum), egg wash top, and pop in the oven. (Of course, the pastry topper can jazz up any soup recipe...)
• 1 stick butter
• 2 carrots, roughly chopped
• 1 medium onion, roughly chopped
• 1 stalk celery, roughly chopped
• 1 leek, washed well, roughly chopped
• 3/4 teaspoon salt, divided
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1/3 cup brown sugar
• 3/4 cup malt vinegar
• 1 (12-ounce) can tomato paste
• 1/2 cup all-purpose flour
• 5 cups low-sodium vegetable stock
• 1 (14.5-ounce) can crushed tomatoes
• 1 cup heavy cream
• 1/4 cup chopped basil
• Garnish: cracked black pepper, sour cream, and croutons
1. Melt butter in a large stockpot over medium heat until foamy. Add carrots, onion, and celery. Season with 1/4 teaspoon salt and pepper. Sauté until onions are translucent, about 6 to 8 minutes. Add garlic, and sauté until fragrant, about 2 minutes.
2. Add tomato paste to sautéed vegetables. Cook until mixture is thick and slightly dry, about 3 minutes, stirring often. Sprinkle flour over mixture, stirring to combine. Cook, stirring constantly, for 3 minutes.
3. Slowly pour in vegetable stock, whisking until smooth. Add crushed tomatoes and remaining 1/2 teaspoon salt, whisking to combine. Cover, and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer for 40 minutes, occasionally
whisking and scraping bottom of pot to keep from scalding.
4. Meanwhile, combine brown sugar and vinegar in a small saucepan over medium heat. Simmer, stirring occasionally, until mixture is syrupy and reduced by half, about 10 minutes. Set aside.
5. Add cream and basil to soup, stirring to combine. Add reserved sugar-vinegar mixture, stirring to combine. Purée soup in the pot using a hand blender; alternatively, puree soup in batches with a regular blender. Pour pureed soup through a fine-mesh sieve into a
separate stockpot or serving bowl.
6. Garnish each serving with cracked black pepper, sour cream, and croutons.
I worked at a restaurant with amazing tomato soup. It was made in large quantities and I wing it at home so this isn't an exact recipe, but it contains:
-Fresh peeled tomatoes, sometimes I roast them. I never bother seeding, but you could.
-Tomato paste to fill out the flavor. Generally a couple of spoonfuls to the pot, but it depends on the tomatoes.
Cook everything together, adding the cream at the end, and then blend. It should not be all the way smooth. I find the texture more satisfying if it still has a little.
It is a very forgiving dish. Add everything to taste. Recently I have begun adding hot sauce or chipotle chiles in adobo sauce. The soup is meant to be a little sweet, but not too sweet and the heat of the chile is a nice balance. No one ever guessed that it had brown sugar, though in retrospect it seems a bit obvious. The effect should be a little sweeter than with natural carmelization.
Also fantastic with roasted red peppers along with the tomatoes.
I think I will make this right now.
google sarabeth's tomato soup recipe - this is foodgasmic. i always made a trip to sarabeth's when in NYC and always made sure to bring out of towners there - just for that soup. it was one of the things i missed most about NYC (yes, seriously), until i found the recipe! (i love you, good housekeeping)
just make sure you really mince up the onions/shallot nice and teeny and cook them until they're very very soft, much longer than the recipe says so keep the heat pretty low, you don't want any onion crunch at all. also, you can just smush up the canned tomatoes with your hands, no need to chop. i prefer to tear, rather than chop, the dill as well.
try it, it's been on the menu for at least as long as i've been going there (23 years), and the recipe hasn't changed at all. there's a reason for that - it's perfect.
i haven't but i wouldn't. i've bought it cold before at the restaurant and it wasn't as good reheated, so i don't think freezing would do it any favors.
that said, the elephant's soup freezes just fine if you do everything up to the cream first. really, i know tomato/orange sounds like a weird combination but it's awesome. when you're ready to eat, you could add the cream then. easy. i'm just sayin'....
I made the Sarabeth tomato soup for dinner tonight for a friend who would live on tomato soup if given the chance and we weren't that thrilled with it. It tasted all right. But then, with 2 cups of whole milk, 2 cups of heavy cream, and 6 tablespoons of butter I think dishwater would, too. It just wasn't very tomatoey. And I don't understand why it's called "velvety" when the tomato isn't pureed, just chopped. I didn't garnish with the cheddar as called for, but made grilled cheese sandwiches with the cheddar instead. Don't believe it would have made a significant difference. If I'm going to eat that much fat, I'd prefer it be in a dessert rather than a soup.
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.
HoneyBee just posted this on my thread: So, What did you make this weekend?
It looks awesome and the reviews are good, so i've been inspired to make it too.
i usually do one of two things when I get hit w/ the craving, I either roasted tomatoes and garlic in the oven seasoned w/ ooil, S&P and then saute onions until soft, add the roast tom's and garlic to that with a bit of chicken broth and puree. Throw in some fresh basil and season, sometimes I add a splash of cream or coconut milk or milk to make it a bit creamier. If I don't feel like/have time to roast the tomatoes I do a similar recipe but use a couple of large cans of whole tomatoes and continue with the recipe. Im actually going to try the CL one today, I'll let yo know how it goes.
I roast tomatoes and some onions in oven. While they are roasting I saute some onions and garlic.
Once tomatoes/onions are roasted I add them to the sauteed onions/garlic
Add some stock (chicken or veggie), basil salt/pepper to taste and let simmer until starts to reduce.
I then use my stick blender to puree it. It makes it thick as if you added cream but you can still keep some chuncks in it.... big hit at the holidays.
there's at least 2 on the foodtv website - I think Tyler Florence is one (but use less butter / oil; it's too greasy with all that it calls for) and I think the other is Michael Chiarello. I also like the one from Cook's Illustrated. I find the ones where you roast the tomatoes make too many pans dirty, and since I am the chef and the dishwasher all rolled in one, I prefer one-pot cooking. The CI recipe is one pot: saute 1 onion in evoo/butter till softened then add just the tomatoes from 2 28oz cans tomatoes & caramelize (plus 1 tbsp tomato paste) then when caramelized add chix stock and tomato juice plus thyme & pepper & salt. I think that's the basic construct. Puree & add cream.
I made this last week & made a mistake that turned out to be good. I accidentally added all the tomato liquid with the tomatoes and it reduced & caramelized with the solids. I added in veg broth, cooked it down, pureed and added cream - and it was yummy.
Here's one I threw together a while back. The chicken is optional, but I was looking to add some protein...
32 oz can whole peeled tomatoes
12 oz can tomato paste
5 c veg broth
4 oz mushrooms, sliced
1 lg carrot, diced
1 stalk celery, diced
4 cloves garlic, crushed
1 T olive oil
1 lb chicken breast, cooked and diced
drain tomatoes, save liquid. Remove seeds and chop.
Sweat carrot, celery, garlic in oil. Add mushrooms, tomatoes, liquid and broth, simmer 15 min. Add tomato paste, then use stick blender until smooth. Add chicken, basil, simmer 5 min.
If you don't have a stick blender, can use a bar blender.
Makes about 8 cups. Per cup:
Cal - 127
Prot - 15g
Carb - 13g
Fat - 3g
I got ths idea from this board last summer - its actually a roasted tomato sauce but would adapt well to soup with some milk/cream...Roast tomatoes and any other veggies you have on hand with evoo s+p untill lightly browned - toss in th blender and puree - add any spices you like, fresh basil, pesto, etc....I made a ton of this in the summer and have been using it as sauce all winter.