Wednesday, October 07, 2009

Cream of Tomato Soup

This was my first time making tomato soup from scratch. It's one of my ultimate comfort foods, and I loved that the process of making it was just as comforting as the eating.

Creamy Tomato Soup

Next time, I'll skip the cream, it masked the bright tomato flavor that I love so much. The original recipe said to puree all of the soup, but I left about a quarter of it out of the blender for some texture, which I think was a good decision.

If you're using a blender, be safe! Only fill the work jar 2/3 full, hold the lid in place with a folded kitchen towel, and pulse rapidly a couple of times before letting the machine run continuously. These steps prevent heat buildup that could lead to dangerous things. Says my cookbook.

Cream of Tomato Soup
Adapted from The America's Test Kitchen Family Cookbook
Printable Recipe

4 tbsp (1/2 stick) unsalted butter
2 (28-oz) cans diced tomatoes, drained with 3 cups of juice reserved
1 onion, chopped fine
2 tbsp light brown sugar
1 tbsp tomato paste
2 tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream
Salt, pepper, & cayenne pepper to taste

1. Melt the butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.

2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree about 3/4 of the soup in a blender or food processor until smooth.

3. Return the pureed soup to the pot, stir into remaining soup, and stir in the cream. Bring to a brief simmer, then remove from heat. Season with salt, pepper, and cayenne to taste before serving.

6 comments:

(wife.) said...

Yum, this recipe sounds totally delicious. I'm with you on the cream... usually when a savory recipe calls for that much cream, I just put in a splash. It adds the little bit of richness without hiding the flavor (I think). P.S. lol at "says my cookbook." :-D

Mrs.LifeAccounts said...

This recipe looks delicious and I have to agree...an immersion blender would be so much easier (and safer). Love your blog! Can't believe I haven't found it before!

Maggie said...

As I was saying over on EADL, you'll never look back if you get an immersion blender. I have an inexpensive Kitchenaid (I think it was less than $50 on amazon) and it does the trick - I think KA and Cuis make blue ones that will match your other appliances, too. ;-)

But I just love tomato soup - my first soup with my immersion blender was a Cashew Tomato Soup, in fact - the cashews become so unbelievably creamy that you'd swear there was actual cream in the soup.

violarulz/ducksandbooks said...

I'm with you on only pureeing 3/4 of the soup. otherwise if looses it's home made charm and could have come out of a can, imho. try subbing 1% or 2% milk (whatever you happen to drink at home) instead of the cream, use 1/2 half-and-half and 1/2 milk if you're a fan of heavy cream, but my tummy can only take so much dairy fat. poor tummy!

Michele said...

Amy-this soup sounds awesome! Yummy recipe!

Lauren said...

This looks delicious! Tomatoes have become one of my favourite fresh foods recently. This sounds wonderful, especially with the creaminess =D.

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