autumn essentials: creamy tomato soup

How To Make autumn essentials: creamy tomato soup

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  PREP/PREPARE
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  THE TOMATOES
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  I’ve done a lot of research on tomatoes; especially canned tomatoes. Here are two things that I’ve posted on that subject. If you have time to read them, they give you a lot of good information on working with canned tomatoes. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?p=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?p=2
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  I’ve chosen canned tomatoes for two reasons: 1. Good garden-fresh tomatoes are not available year round. 2. Good (the operative word being good) canned tomatoes just might be better than you think. Here’s what you need for this recipe: • Good canned tomatoes • Whole tomatoes, and peeled • Packed in juice
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  AND THE WINNER IS: Cento, San Marzano (DOP Certified), Peeled Tomatoes, Vine Ripened. The tomatoes are consistent in size, whole without any broken ones, and the juice they are packed in is thick… Almost like a puree. I found this to be the best canned tomatoes for this recipe.
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  Gather Your Ingredients.
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  Drain the tomatoes, and reserve 1 cup of the packing liquid.
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  Place a rack in the upper position, and preheat the oven to 425f (220c).
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  Cut the tomatoes in half, and lay them on a parchment-lined baking sheet, cut side up.
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  Sprinkle the coconut (or brown) sugar evenly over the tomatoes.
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  Place in the preheated oven and cook until the tomatoes begin to color, and the sugars start to caramelize, about 25 – 30 minutes.
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  Chef’s Note: Do not allow them to overly brown, or burn.
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  Chef's Note: Remove the tomatoes from the oven and allow them to cool slightly.
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  Add them to a blender, or a food processor fitted with an S-blade, and give them a few 1-second pulses. Or, you could always give them a rough chop with a kitchen knife.
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  Chef’s Note: Leave them a bit chunky.
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  Reserve for later in the recipe.
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  Add the olive oil and butter to a large pot over medium heat, and allow the butter to melt.
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  Add the onions, to the pot.
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  Cook until softened and translucent, about 8 to 10 minutes.
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  Chef’s Note: Do not let the onions brown.
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  Add the garlic and cook until fragrant, about 60 seconds.
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  Add the 1-cup of reserved juice from the tomatoes, and the chicken stock.
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  Bring the mixture to a light simmer.
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  Add the tomatoes to the pot, and continue to lightly simmer.
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  Add the basil, thyme, salt, and cayenne.
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  Allow the soup to simmer for 5 minutes.
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  Add the cream, and allow the mixture to simmer for an additional 5 minutes.
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  Chef's Note: Remove from the heat, and test for any additional seasoning.
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  Chef’s Tip: Besides the tomatoes, the ingredients that will influence the final taste of this dish the most are the salt, and the cream. I usually use a bit more salt because I like that way it reacts with the acidic tomatoes, and I think the cream helps to mellow out all of the flavors. My advice on the cream is to add 1 or 2 tablespoons and then give it a taste. Continue to add more cream until you reach the desired results. Or, you could leave the cream out altogether… totally up to you.
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  Chef’s Note: If you are planning on freezing this soup, then don’t add the cream. When you pull it out of the freezer, heat it up and add the cream at that point.
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  PLATE/PRESENT
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  Serve while nice and warm, maybe with a nice grilled cheese on the side. In addition, you could have a bit of balsamic vinegar on hand, and allow your guests to splash some in the soup.Enjoy.
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  Keep the faith, and keep cooking.
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