Chatelaine has put out a challenge to make a Tomato soup. I’ve had some VERY good homemade Tomato soups in my life. All of these were enjoyed at cozy restaurants. It has usually been accompanied by a great grilled cheese. I am a big fan of this combo. I have always wanted to give it a try myself. Today is my day.
I found this great sounding recipe on the Food Network website. With one small change to the recipe (I removed the carrots and added Grilled Cheese Croutons), I was ready to go.
3 tablespoons olive oil
1 1/2 cups chopped onions
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Process the soup through a food mill into a bowl, discarding only the dry pulp that’s left. I don’t have a food mill so I used a fine metal strainer, with a rubber spatula. Reheat the soup over low heat, add the cream and serve with croutons. Instead of croutons, I cooked up some grilled cheese sandwiches, and cut them into cubes. This made an interesting twist on the soup and sandwich combo.
Now. I can tell you that I was really looking forward to this soup. It was ok. Next time I will hold the basil. I thought it was too strong of a taste. It took away from the fresh tomato taste.
I will do another tomato soup…I’ve promised Maiu an amazing tomato soup. I will deliver an incredible tomato soup to her…one day.