soup essentials: awesome fire-roasted tomato soup

How To Make soup essentials: awesome fire-roasted tomato soup

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  Step 1
  PREP/PREPARE
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  Step 2
  Bisque versus Soup A “traditional” bisque (traditional being the operative word in this sentence), is made from shellfish (lobster, crab shrimp, etc.). However, times change, and things evolve. Today, you can go into many restaurants, and order tomato bisque. Which, according to purists is essentially a cream of tomato soup. It is kind of like putting lipstick on a pig… What has that to do with this recipe? Probably nothing, but now you know the rest of the story.
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  Step 3
  While making this soup, I tried regular milk, half & half, and heavy cream. I felt that the regular milk did not have enough punch, and the heavy cream overwhelmed the tomato taste… half & half won the day. FYI: You can leave the half & half out of the recipe, and it still tastes pretty dang good.
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  Step 4
  Do not forget to bake your garlic before adding it. If you have never baked garlic, you are missing out on a nice treat. Here is a recipe, if you need one: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
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  Step 5
  The tomatoes for this recipe will determine the final taste and quality. I am using Muir Glen, Organic, Fire Roasted tomatoes; however, there are a lot of good brands out there… just make sure that they are fire roasted.
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  Step 6
  This soup freezes really well; however, if you choose to freeze it, then do not add the half & half. When you defrost it, warm it up, and add it before serving. That will make it taste SUPER fresh.
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  Step 7
  Gather your Ingredients (mise en place).
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  Step 8
  Add the butter to a saucepan, or heavy-bottomed pot, over medium heat.
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  Step 9
  After the foaming subsides, add the onions, and stir until they just begin to soften, about 3 – 4 minutes.
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  Step 10
  Add the celery and carrots, then stir for about 2 minutes.
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  Step 11
  Add the garlic, and stir for about 30 seconds.
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  Step 12
  I do not have a photo for this step (my bad); however, add the tomato paste, and the remainder of the dry spices (with the exception of the sugar), and stir to combine, about 2 – 3 minutes.
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  Step 13
  Chef's Note: It goes without saying (so I am going to say it anyway)... At no time during this cooking process will you allow the veggies to brown or, heaven forbid, burn. We just want them softened, so they can give up their yummy flavors to the soup.
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  Step 14
  Add the tomatoes, and the sugar.
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  Step 15
  Reduce the heat, and allow the mixture to barely simmer.
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  Step 16
  Continue to simmer for 30 minutes.
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  Step 17
  Chef’s Note: During this time, the liquid will reduce, and the flavors of the veggies and spices will blend in with the tomatoes. Be careful and make is a very low, slow simmer.
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  Step 18
  After 30 minutes, add the chicken stock, and continue to slow simmer for an additional 15 minutes.
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  Step 19
  Add the contents of the saucepan to a blender, and blend until completely smooth, return to the pot, and add the half & half, and the lemon juice.
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  Step 20
  Chef’s Note: If you want the soup to be a little chunky, then only blend half the soup… up to you.
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  Step 21
  Bring the soup up to serving temperature over low heat, about 5 minutes.
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  Step 22
  PLATE/PRESENT
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  Step 23
  Serve with a dollop of sour cream, some parmesan, and maybe some fresh basil. Enjoy.
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  Step 24
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!