I've started writing up some of my original recipes on classics for a future cookbook. Until I get my sh*t together to publish that, I decided showcasing some original recipes on this blog would be a great idea!
This is NOT your classic Campbell's Tomato Soup!
What makes my tomato soup recipe special is using heirloom tomatoes and the addition of what some would consider non traditional items (balsamic vinegar, honey & hot sauce) to create the perfect balance of acid, sweetness and heat with a predominantly tomato forward experience.
I also peel the tomatoes - this is a labor of love - but so worth it!
Classic Tomato Soup
This is NOT your classic Campbell's Tomato Soup!
What makes my tomato soup recipe special is using heirloom tomatoes and the addition of what some would consider non traditional items (balsamic vinegar, honey & hot sauce) to create the perfect balance of acid, sweetness and heat with a predominantly tomato forward experience.
I also peel the tomatoes - this is a labor of love - but so worth it!
Classic Tomato Soup
Makes 2 big bowls of soup.
Ingredients
2 large heirloom tomatoes 6 large plum tomatoes 3 vine ripened tomatoes 7 garlic cloves Olive oil Balsamic Vinegar Salt Black Pepper 1 medium yellow onion, diced 1 carrot, peeled and minced (or 6-7 baby carrots minced) 6 oz can of tomato paste 1/3 cup basil leaves, chopped 1 bay leaf (fresh or dried) 1/4 cup dry white wine, such as sauvignon blanc 1 quart chicken stock 1 tablespoon of butter 1 tablespoon of honey
dash of hot sauce
Ingredients
2 large heirloom tomatoes 6 large plum tomatoes 3 vine ripened tomatoes 7 garlic cloves Olive oil Balsamic Vinegar Salt Black Pepper 1 medium yellow onion, diced 1 carrot, peeled and minced (or 6-7 baby carrots minced) 6 oz can of tomato paste 1/3 cup basil leaves, chopped 1 bay leaf (fresh or dried) 1/4 cup dry white wine, such as sauvignon blanc 1 quart chicken stock 1 tablespoon of butter 1 tablespoon of honey
dash of hot sauce
Preparation
Peel tomatoes by placing them in boiling water for 30 seconds and then an ice bath for 30 seconds. The peel should come right off. Half them, remove seeds and core and place in glass baking dish. Put garlic cloves in whole with the tomatoes. Salt & pepper tomatoes and then drizzle olive oil and balsamic vinegar. Place baking dish in 375 degree oven for 1 hour.
In a soup pot, sauté onions and carrot in olive oil until tender, 10-15 minutes. Add roasted tomatoes & garlic, tomato paste, basil and bay leaf. Cook for 2 minutes and then add white wine to deglaze the pot. Cook until wine reduced by half. Add 2 cups of chicken stock and tablespoon of butter, bring to a boil and simmer for 20 minutes.
Remove bay leaf. Puree in food processor, blender or Vitamix and pour pureed tomato mixture through a sieve to remove any clumps and then return to pot. Add honey, 2 tablespoons of balsamic vinegar, hot sauce and salt and pepper. Add chicken stock if needed to reach desired consistency. Simmer for 20 minutes and serve hot. Garnish with chopped basil. Serve with grilled cheese sandwiches.
Peel tomatoes by placing them in boiling water for 30 seconds and then an ice bath for 30 seconds. The peel should come right off. Half them, remove seeds and core and place in glass baking dish. Put garlic cloves in whole with the tomatoes. Salt & pepper tomatoes and then drizzle olive oil and balsamic vinegar. Place baking dish in 375 degree oven for 1 hour.
In a soup pot, sauté onions and carrot in olive oil until tender, 10-15 minutes. Add roasted tomatoes & garlic, tomato paste, basil and bay leaf. Cook for 2 minutes and then add white wine to deglaze the pot. Cook until wine reduced by half. Add 2 cups of chicken stock and tablespoon of butter, bring to a boil and simmer for 20 minutes.
Remove bay leaf. Puree in food processor, blender or Vitamix and pour pureed tomato mixture through a sieve to remove any clumps and then return to pot. Add honey, 2 tablespoons of balsamic vinegar, hot sauce and salt and pepper. Add chicken stock if needed to reach desired consistency. Simmer for 20 minutes and serve hot. Garnish with chopped basil. Serve with grilled cheese sandwiches.
Thanks for sharing! What kind of tomatoes do you use when Heirlooms are not in season?
ReplyDeleteVine ripened tomatoes would be my back up!
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