I finally made tomato soup...
This was my first attempt to make home made tomato soup and I was very pleased with the results so I wanted to share and seek others' opinions and suggestions.
I used Michael Chiarello's recipe as my "base" and went from there. Started by draining a 28 oz. can of chopped tomatoes, put drained pieces on a baking sheet , drizzled them with some EVOO and sprinkled on some S&P - roasted for 17 minutes or so at 450 degrees F. Diced up one carrot, one medium onion, one celery stalk, and two cloves of garlic. Sauteed the veggies (seasoned with S&P), plus a heaping tablespoon of tomato paste, in two tablespoons of EVOO until soft - about 20 minutes. I then added the roasted tomato pieces, strained juice from the tomatoes, one cup of chicken stock, one bay leaf, two teaspoons balsamic vinegar, and one eighth teaspoon of cayenne pepper. I simmered gently for 20 or so minutes. I then used my immersion blender to puree to a still slightly chunky texture. To finish, I added one half cup of heavy cream and strirred through to heat.
I served with toasted bread slices that I topped with goat cheese and then put under the broiler until the cheese got gooey - finished with a few sprinkles of balsamic vinegar on top.
I was extremely pleased with the taste and texture of the soup. I reheated some the next day for lunch and the soup tasted even better. Next time, I may make it ahead of time and refrigerate over night to let the flavors meld.
If you have any suggestions or comments, I would very much like to hear them. I learn A LOT from others' comments and always appreciate them!
The soup sounds really good! How many servings did you get out of it? Also, do you think it would be good without the heavy cream?
For next time- what about serving it with grilled cheese sandwiches on rye bread or olive oil croutons. Or you if you really want a one pot meal, add in fresh tortellini.
Thanks everyone for the great suggestions and feedback.
I got 4 large servings out of the above recipe. Probably could be 6 smaller servings (such as pre-dinner soup).
I used Hunt's tomatoes (I have used these in other recipes and like the flavor. I also like Muir Glenn. I just got a can of true San Marzanos and will be making this soup again this weekend using them).
Looking at my original post I realized that I forgot to list one ingredient - I also added 2 tablespoons of butter. My apologies for failing to list this originally.
I did taste the soup prior to adding the cream and it tasted very good - I would have been happy with it at this point. I do feel that the cream added a nice richness / fullness which in my opinion made the soup even better.
Finally, I will attempt to add some pasta or white beans in the future based upon suggestions I have received.
The beet soup looks great and will be attempted soon as well - thanks Old Gal.
Thanks again for commenting and the helpful suggestions....JEFF
Bravo, Jeff! What brand of tomatoes did you use? In tomato season, I can't bear to do anything but eat them raw, however, I love that you can roast canned ones, so that sets me up for fall and winter. Thanks for the post.
I don't know how much of that is your and how much is Chiarello's but that is certainly a winner and I am making it tomorrow!
I will trade you that one for this one, beet soup. I saw a beet salad recipe on the BBC food pages and it called for cumin seed. Never would have thought of that... so when I went to make the beet soup I tossed some in.
Saute diced onions in pan with a few cumin seeds. Toss in cooked and diced beets, the chopped beet stems and then the topped leaves. Add (homemade) beef broth and a tiny, just a tiny bit of Chipotle chili powder. Simmer until the stems and leaves are very soft and tender. Proportions are what you like. For 1qt finished soup I used about 1/2 an onion, 1 very large beet, and the leaves and stems of 3 and enough broth to make about a quart.
i make mine like that, but i sprinkle the tomatoes with a spoonful or brown sugar before roasting, and i also finish with a splash of sherry. I don't use the carrot or celery but i do add a couple of shallots, and i sautee in butter, not EVOO. i also make a roux in the butter before i add the stock, just a spoonful of flour, i think it makes a better texture.
i prefer the san marzanos.
i like the addition of the balsamic, yum. thanks for the reminder of this comfort food - i have a can of tomatoes that are just begging to be soup on my shelf.
i have made it without cream for vegans, and it is not as good. for good tomato soup without cream, i think you need fresh tomatoes.