Being home for spring break, I couldn't help but be a little adventurous the other night while both my parents were working late. Again, choosing food over school work (a trend you'll probably notice) I wanted something to keep me distracted from school work, and the awful weather. After the four day nor'easter I needed some type of pick-me-up from feeling waterlogged, cold and well, grumpy. So I decided to make tomato soup, one of my favorite comfort foods, and with this recipe, who wouldn't want to make it.
The recipe was simple (although tedious at times) it didn't require too much prep, or tools. All I needed was a medium pot, two bowls, a large strainer, a tinfoil wrapped baking sheet and a blender or food processor. For those of you that don't like tomato soup, well you're lucky, this soup isn't super tomato-y like your typical canned soup. Instead it's sweet, with just a hint of tomato, it's delicious.
Here's the recipe: (Stolen from SmittenKitchen.com)
2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoon all-purpose flour
1 3/4 cups chicken stock
1/2 cup heavy cream
2 tablespoons brandy
Set the oven to 450 degrees and make sure that one of the racks is in the middle of the oven. After opening the can, begin to peel open the tomatoes and remove the seeds into the strainer while placing the seeded tomatoes on the covered baking pan. Do this for both cans, and empty the juice into the strainer so that any seeds in the juice are removed. Leave juice from the tomatoes in a bowl while you roast the tomatoes, you will use this later. Next, cover the tomatoes on the pan with the dark brown sugar and place in the oven for about thirty minutes (or until the water has evaporated). When you remove them from the oven, take them off the pan and put them in an empty bowl.
Next, mince the four shallots and prepare a sauce pan or soup pot by melting four tablespoons of butter over medium heat. When the butter is melted, reduce heat to low, add the shallots and the tomato paste and mix-cook until the shallots are browned. When the shallots are browned add the two tablespoons of flour, this will create a mock roux (a mix of melted butter and flour, when combined the butter breaks the starch in the flour; when liquid is added it thickens the liquid). Next mix in the stock slowly while continuing to stir the mixture. When you are done with the stock, the reserve tomato juice and the roasted tomatoes. Bring heat to medium and allow flavors to combine for about ten minutes (I got distracted and let it simmer for about 15 checking on it occasionally).
Next, strain the soup, rinse out the bowl and put the strained liquid back in the pot on the stove. Put the shallots and tomatoes in a blender with about a cup of the strained liquid and puree. When blended place in the pot with the rest of the liquid and add in the half cup of cream and let it warm over low heat for a few minutes. When the soup is warm, remove it from heat and add the brandy. If you'd like you can add salt or pepper to the soup, but I thought it was fine on its own.
That's it! Tomato soup in less than an hour! Both of my parents loved it and I can't wait to make it again.
The recipe was simple (although tedious at times) it didn't require too much prep, or tools. All I needed was a medium pot, two bowls, a large strainer, a tinfoil wrapped baking sheet and a blender or food processor. For those of you that don't like tomato soup, well you're lucky, this soup isn't super tomato-y like your typical canned soup. Instead it's sweet, with just a hint of tomato, it's delicious.
Here's the recipe: (Stolen from SmittenKitchen.com)
2 (28-ounce) cans whole tomatoes packed in juice, drained, 3 cups juice reserved
1 1/2 tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced (about 1/2 cup)
1 tablespoon tomato paste
Pinch ground allspice
2 tablespoon all-purpose flour
1 3/4 cups chicken stock
1/2 cup heavy cream
2 tablespoons brandy
Set the oven to 450 degrees and make sure that one of the racks is in the middle of the oven. After opening the can, begin to peel open the tomatoes and remove the seeds into the strainer while placing the seeded tomatoes on the covered baking pan. Do this for both cans, and empty the juice into the strainer so that any seeds in the juice are removed. Leave juice from the tomatoes in a bowl while you roast the tomatoes, you will use this later. Next, cover the tomatoes on the pan with the dark brown sugar and place in the oven for about thirty minutes (or until the water has evaporated). When you remove them from the oven, take them off the pan and put them in an empty bowl.
Next, mince the four shallots and prepare a sauce pan or soup pot by melting four tablespoons of butter over medium heat. When the butter is melted, reduce heat to low, add the shallots and the tomato paste and mix-cook until the shallots are browned. When the shallots are browned add the two tablespoons of flour, this will create a mock roux (a mix of melted butter and flour, when combined the butter breaks the starch in the flour; when liquid is added it thickens the liquid). Next mix in the stock slowly while continuing to stir the mixture. When you are done with the stock, the reserve tomato juice and the roasted tomatoes. Bring heat to medium and allow flavors to combine for about ten minutes (I got distracted and let it simmer for about 15 checking on it occasionally).
Next, strain the soup, rinse out the bowl and put the strained liquid back in the pot on the stove. Put the shallots and tomatoes in a blender with about a cup of the strained liquid and puree. When blended place in the pot with the rest of the liquid and add in the half cup of cream and let it warm over low heat for a few minutes. When the soup is warm, remove it from heat and add the brandy. If you'd like you can add salt or pepper to the soup, but I thought it was fine on its own.
That's it! Tomato soup in less than an hour! Both of my parents loved it and I can't wait to make it again.
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