Tuesday, October 2, 2012

Creamy Totato Soup

I had been looking at the very large bowl in the fridge of the leftover tomatoe juice that I did not  use when canning the tomatoes on the weekend.   I had removed all the tomatoes and now I had all this liquid.    I had told myself I  would do something with it.   So I decided I would make tomato soup.  A first for me on that too.   I make lots of soup  just not tomatoe.  Not sure why, must be something about having the canned stuff when I was younger.

Today I searched for a recipe and found a Martha Stewart Creamy Tomato Soup and then checked Joy the Baker and found she  used the same recipe. So I knew this was the one I wanted.  Plus I didn't want to go shopping for any ingredients.   

Here is Creamy Tomato Soup, from Joy the Baker

Creamy Tomato Soup
adapted from Martha Stewart
serves 6

4 Tablespoons (1/2 stick) unsalted butter
2 Tablespoons olive oil
1 medium onion, chopped
1 medium carrot, finely diced
course sea salt and fresh black pepper
splash of red wine vinegar (just over 1 Tablespoon)
1/4 cup all-purpose flour
3 Tablespoons tomato paste
1 dried bay leaf
2 cans (14 1/2-ounces each) low sodium chicken broth
2 cans (28-ounces each) whole peeled tomatoes in juice (with basil if available)
1/2- 3/4 cup whole milk or cream

In a large saucepan or Dutch oven melt butter over medium heat. Add oil, carrot and onion and season with salt and pepper. Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes. Add the splash of vinegar at stir until cooked off.

Turn flame to low and add flour. Incorporate into the onion and carrots. Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste.

Add chicken broth and bay leaf.  With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice. Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.

Remove from heat. Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency. Maybe you like more chunks than some folks! If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth. Place pureed soup in a bowl and puree the remainder in the pot.

Return pureed soup to the pot and stir in milk or cream. Season with salt and pepper to taste.

Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.

I have to say that my recipe is also adapted.   I probably had 6 cups of the liquid from the tomatoes, so I did not add canned tomatoes or the broth as the recipe called for. I also added my own tomatoe paste I made from here.    Somehow I felt it need some rice.  So I added about 1/2 cup of brown rice (uncooked).   I  let the soup cook for at least 1 hour to make sure the rice well cooked.

You can adapt this recipe to whatever you have around in your kitchen that you want to use up.make it yours.

Delicous !!!  

I`m very proud of how many home grown ingredients went into this soup.  There was the onions, carrots, tomatoes, and the thyme.  Now how can the soup possibly go wrong.


1 comment:

  1. Looks yummy! My neighbor gave us some fresh herbs from her garden and this recipe looks like the perfect way to incorporate some herby goodness. Thanks for sharing:)