comfort essentials: fresh garden tomato soup

How To Make comfort essentials: fresh garden tomato soup

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  Step 1
  PREP/PREPARE
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  Step 2
  The Tomatoes As you know, there are all kinds of tomatoes; heirloom, plum, beefsteak, to name a few, and each type of tomato will bring its own unique flavor notes to this recipe. When I am talking fresh tomatoes, I am not referring to the tomatoes you get at the grocer… not even the “hot house” variety. If you do not grow you own, check out one of your local farmer’s markets. If you cannot get fresh tomatoes, then my second choice would be good canned ones.
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  Step 3
  After you blanch, skin, core, and de-seed the tomatoes, you should be left with 2.5 – 3 pounds (1 – 1.4kg) of yummy tomato goodness.
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  Step 4
  The Sugar Tomatoes can be a funny thing to work with… Some can be sweet; others a bit on the bitter side. The sugar I have in the ingredients list should only be used in the final simmering of the soup. If it is a bit bitter, add some sugar, about a 1/4 teaspoon at a time, until you like what you taste. If it tastes fine, then leave it out.
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  Step 5
  The Celery Salt Celery salt is salt that, for lack of a better phrase is, salt that taste like celery. You want to add it in small quantities during the final simmer. It really gives the soup a distinctive taste.
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  Step 6
  Freezing the Tomato Puree Once you pulse the tomato flesh, you can freeze it before or after adding the dry spices. If properly sealed, it will last 6 – 8 months. I like to use freezer bags adding 1 pound (455g) to each bag (the quart size bags are perfect for this). Then, as the days get shorter, the nights get longer, and the temps begin to drop, any time I crave a recipe that calls for fresh tomatoes… I have them available.
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  Step 7
  Gather your ingredients (mise en place).
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  Step 8
  BLANCHING, CORING, AND SEEDING FRESH TOMATOES
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  Step 9
  Cut a large “X” in the bottom of the tomatoes.
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  Step 10
  Plunge into boiling water, for about 60 – 90 seconds.
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  Step 11
  Remove from the boiling water and plunge into ice water.
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  Step 12
  After they cool, remove the skins; they should slip right off. With the skins off, remove the core.
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  Step 13
  Cut in half and remove the seeds. I just use my fingers.
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  Step 14
  Leaving the seeds in will make the soup taste bitter.
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  Step 15
  Add the tomato flesh to a food processor fitted with an S-blade.
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  Step 16
  Use 1-second bursts to break down the tomatoes.
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  Step 17
  I do not try to puree the tomatoes; I like to leave some tomato bits.
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  Step 18
  Add them to a bowl, and then throw in Dry Spices #1.
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  Step 19
  Mix until combined, then cover and place into the fridge 4 – 5 hours, or overnight.
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  Step 20
  This is going to help to infuse the spices into the tomatoes.
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  Step 21
  MAKING THE TOMATO SOUP
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  Step 22
  Add the bacon to a soup pan, or heavy-bottom pot, like a Dutch oven, and set the heat to medium low
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  Step 23
  Slowly cook until the bacon crisps and renders its fat.
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  Step 24
  Remove the bacon, and reserve for another recipe, or use them as a garnish on this one. Or, just eat them as a chef's treat.
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  Step 25
  Add the onions, and cook until softened, about 3 – 4 minutes, then add the garlic and cook for an additional 60 seconds.
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  Step 26
  Add the butter, and stir into the onions until it melts, then add the flour, and mix until combined with the onions and garlic, about 2 – 3 minutes.
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  Step 27
  Add the chicken stock, and whisk until combined, then simmer and whisk until the stock begins to thicken, about 3 – 5 minutes. Make sure there are no lumps.
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  Step 28
  Add the tomatoes, stir to combine, and allow to slowly simmer for an hour.
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  Step 29
  While the soup is simmering, taste for proper seasoning by adding Dry Seasonings #2.
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  Step 30
  I find I like to add a bit more of of the original dry seasonings. Not all of them… maybe some more cumin, a bit more dill. You get the idea. Good chefs taste as they cook.
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  Step 31
  Adding the Milk, Half & Half, or Cream At the very end of the simmering process, you have a big decision to make. Do you want to add the dairy? In truth, it tastes great with or without; however, I really do like what it does to the recipe. If you are using the dairy, just add it in, stir to combine, then allow to heat back up and serve.
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  Step 32
  PLATE/PRESENT
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  Step 33
  Serve while nice and hot with some toasted crostini’s, croutons, maybe a dollop of sour cream, and how about a nice grilled cheese sandwich. Enjoy.
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  Step 34
  Keep the faith, and keep cooking.
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