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Creamy Tomato Soup

by Michele Pesula Kuegler | September 24th, 2009 | Recipes, Soups & Stews
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Creamy Tomato SoupFall has arrived, and the temperatures have begun their march down the thermometer.  While I love the warm fall days, cool nights, and colors of fall, I dread the end of freshly harvested produce.  With that thought in mind I walked to the neighboring farm last week.  With a table full of recently picked tomatoes in my view, I purchased a few pounds for our dinner that night.

While the mid-afternoon sun was warm on my back during the walk home, there was no doubt that the evening would be much cooler.  Having lived in New Hampshire for a good part of my life, I am well too familiar with the late afternoon chill that sneaks into the air.  These tomatoes would be better enjoyed as a warm dish instead of a caprese salad.

I have made tomato soup only once before, and quite honestly, it was awful.  The recipe used evaporated milk to provide the creaminess, and I thought it gave it a strange sort of taste.  Returning home from my trip to the farm, I needed to find some ideas for making a creamy soup that wasn’t full of cream and had great flavor.  Reviewing multiple recipes for techniques and ingredients, I created my own recipe, which I have to admit was quite nice.

To finish this soup, there are two alternatives: basil or brandy.  Both ingredients round out the soup quite nicely.  The basil adds an Italian flair, and the brandy gives the soup more of a gourmet taste.

Creamy Tomato Soup


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Ingredients
  1. 3-1/2 lb. tomatoes
  2. 1 Tb. olive oil
  3. 1 onion, diced
  4. 3 garlic cloves, minced
  5. 1 Tb. sugar
  6. 1 Tb. butter, unsalted
  7. 1 Tb. flour
  8. 1 cup whole milk
  9. 2 cups chicken broth
  10. 2 tsp. dried basil or 2 Tb. brandy
  11. salt & pepper
Instructions
  1. Heat a medium sized pot of water to boiling over high heat. Add 1 tomato at a time, flipping after 15 seconds. Remove from pot, and quickly remove skin.
  2. Repeat process until all tomatoes have been peeled. Chop tomatoes, and set aside.
  3. Heat olive oil in a nonstick skillet over medium heat. Add onion, and saute for 5 minutes.
  4. Add garlic, and saute for 1 minute. Add tomatoes and sugar, and reduce heat to low.
  5. While tomato mixture simmers, melt butter in a large stockpot over medium heat. Once melted, add flour and cook, stirring constantly, to form a roux. Add milk slowly, constantly whisking. Continue to heat until the sauce thickens.
  6. Add broth, and mix well to combine. Incorporate tomato mixture into combined liquids. Using an immersion blender or regular blend, puree soup.
  7. (If you are using a regular blender, you need to work in small batches, as the soup is hot.)
  8. Return blended soup to the pot, and season with basil or brandy, salt, and pepper.
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