This recipe comes from the very early Think Tasty archives. Originally published in September 2009, it is a recipe that stands the test of time. I mean, what’s better than a bowl of tomato soup and a grilled cheese?
Let’s travel back in time
Fall has arrived, and the temperatures have begun their march down the thermometer. While I love the warm fall days, cool nights, and colors of fall, I dread the end of freshly harvested produce. With that thought in mind I walked to the neighboring farm last week. With a table full of recently picked tomatoes in my view, I purchased a few pounds for our dinner that night.
Although the mid-afternoon sun was warm on my back during the walk home, there was no doubt that the evening would be much cooler. Having lived in New Hampshire for a good part of my life, I am well too familiar with the late afternoon chill that sneaks into the air. These tomatoes would be better enjoyed as a warm dish instead of a caprese salad.
Thinking about soup
I have made tomato soup only once before, and quite honestly, it was awful. The recipe used evaporated milk to provide the creaminess, and I thought it gave it a strange sort of taste. Returning home from my trip to the farm, I needed to find some ideas for making a creamy soup that wasn’t full of cream and had great flavor. Reviewing multiple recipes for techniques and ingredients, I created my own recipe, which I have to admit was quite nice.
To finish this soup, there are two alternatives: basil or brandy. Both ingredients round out the soup quite nicely. The basil adds an Italian flair, and the brandy gives the soup more of a gourmet taste.
- 3-1/2 pounds tomatoes
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 cup whole milk
- 2 cups chicken broth
- 2 teaspoons dried basil or 2 tablespoons brandy
- salt & pepper
- Heat a medium-sized pot of water to boiling over high heat.
- Add 1 tomato at a time, flipping after 15 seconds.
- Remove from pot, and quickly remove skin.
- Repeat process until all tomatoes have been peeled.
- Chop tomatoes, and set aside.
- Heat olive oil in a nonstick skillet over medium heat.
- Add onion, and saute for 5 minutes.
- Add garlic, and saute for 1 minute.
- Add tomatoes and sugar, and reduce heat to low.
- While tomato mixture simmers, melt butter in a large stockpot over medium heat.
- Once melted, add flour and cook, stirring constantly, to form a roux. Add milk slowly, constantly whisking.
- Continue to heat until the sauce thickens.
- Add broth, and mix well to combine.
- Incorporate tomato mixture into combined liquids.
- Using an immersion blender or regular blender, puree soup.
- (If you are using a regular blender, you need to work in small batches, as the soup is hot.)
- Return blended soup to the pot, and season with basil or brandy, salt, and pepper.
