awesome on the vine creamy tomato soup

How To Make awesome on the vine creamy tomato soup

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  Step 1
  Gather your ingredients.
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  Step 2
  Preheat the oven to 450f/232c
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  Step 3
  Roughly chop the carrots, onions, and the leek, and then add them to the bowl of a food processor fitted with an S-blade.
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  Step 4
  Pulse the veggies until roughly ground, several 1-second pulses.
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  Step 5
  Add the ground vegetables to a large ovenproof skillet, or a rimmed baking sheet,
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  Step 6
  Quarter the tomatoes.
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  Step 7
  Place the quartered tomatoes on a rimmed baking sheet, cut side up.
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  Step 8
  Sprinkle with salt, pepper, and olive oil.
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  Step 9
  Add the veggies and tomatoes to the preheated oven, and bake for about 50 minutes,
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  Step 10
  Chef’s Tip: The veggies should be browned on top, and the tomatoes should be beginning to collapse.
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  Step 11
  Chef’s Note: The veggies used to create the broth for this soup is called a mirepoix.
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  Step 12
  Add the reserved tomato vine, basil, oregano, and thyme sprigs to a large soup pot.
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  Step 13
  Chef’s Tip: If you have a good sized, heavy bottomed pot, like enameled cast iron, that would be excellent.
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  Step 14
  Add the 8 cups filtered water to the pot.
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  Step 15
  Remove the pans from the oven and add the roasted vegetables into the pot
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  Step 16
  Set the pan aside, but do not clean out.
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  Step 17
  Bring the contents of the pot to a boil, and then reduce to a simmer.
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  Step 18
  Place the pan used to roast the veggies over medium high heat, and then add the tomato paste.
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  Step 19
  Cook until the tomato paste begins to darken, and then add about 3 or 4 tablespoons of water.
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  Step 20
  Take a wooden spoon, and use it to scrape up the brown bits of veggies still adhering to the bottom of the pan. Scrape until they are all incorporated into the tomato paste.
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  Step 21
  Add the tomato paste mixture to the pot, and continue to simmer for a total simmering time of about 50 minutes.
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  Step 22
  Chef’s Tip: If your simmer is too high, you will lose a lot of your liquid. If your simmer is right, you should lose no more than 1 to 1.5 cups of liquid to evaporation.
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  Step 23
  Remove from the heat, and allow the broth to stand for about 10 minutes.
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  Step 24
  Strain the mixture through a fine-mesh sieve, and discard the solids.
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  Step 25
  After wiping out the pot, return the strained broth to the pot.
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  Step 26
  Add the tomatoes, and any accumulated liquids into the pot with the broth.
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  Step 27
  Bring to a boil over high heat, and then reduce to a simmer.
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  Step 28
  Continue to simmer for about 30 minutes.
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  Step 29
  Remove the pot from the heat and allow the mixture to rest for about 10 minutes.
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  Step 30
  Using a food processer fitted with an S-blade, or an immersion blender, purée the soup.
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  Step 31
  If using a food processer, return the soup to the pot, and add the heavy cream, and crème fraîche.
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  Step 32
  Chef’s Note: If you are using an immersion blender, there’s no need to return the soup to the pot, because it’s already in the pot.
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  Step 33
  After adding the dairy, warm the soup, but do not bring it to a simmer or boil.
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  Step 34
  Add additional salt, pepper, and cayenne, to taste.
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  Step 35
  Chef’s Tip: Good chefs always taste and season their food. Taste and season… taste and season… With all this tasting going on, it’s no wonder that there are not a lot of skinny chefs.
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  Step 36
  Divide into serving bowls, and add an additional bit of crème fraîche. Enjoy.
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  Step 37
  Chef’s Note: This is an excellent soup to enjoy on a cold Autumn evening… along with a nice grilled cheese sandwich.
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  Step 38
  Keep the faith, and keep cooking.
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