comfort essentials: autumnal tomato soup

How To Make comfort essentials: autumnal tomato soup

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  PREP/PREPARE
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  Getting the “right” can of tomatoes will make all the difference to making an average tomato soup, into an amazing tomato soup. I posted two recipes: One that talks about selecting the right type of canned tomatoes, and another one that talks about getting rid of the bitter taste in tomatoes. I strongly suggest that you read through them when making this recipe. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=12
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  You could use veggie stock, chicken stock; even beef stock, for a hardier flavor. However, I would stick to stock, and not broth.
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  If you want to make this a cream soup, add about 1/4 cup of heavy cream at the very end, and warm into the soup.
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  Gather your ingredients (mise en place).
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  OPTIONAL STEP Go to my article on removing the bitter taste from canned tomatoes, follow the enclosed steps, and then reserve. This is an optional step; however, it will make a flavor difference to your tomato soup.
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  Add the oil and butter to a pot over low heat.
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  When the foaming subsides, add the onion, and leeks, then cook until they soften, but do not brown, about 10 – 15 minutes.
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  Add the celery and cook an additional 5 minutes.
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  Add the garlic and cook an additional 2 minutes.
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  Chef’s Note: We are looking for a low, slow heating process here. I want the veggies to release some of their liquids and get to know each other. If, at any time, the veggies look like they are browning, lower the heat. As a matter of fact, I would say that at this point in the recipe, we are sweating the veggies not cooking them.
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  Chef’s Note: Since the heat is low, low, it will not hurt the veggies if you allow them to sweat for another 15 or so minutes. Just be absolutely sure that they do not brown. The longer you sweat the veggies, the more intense the flavor will be.
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  Add the flour and stir for 2 – 3 minutes.
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  Add the stock, and reserved tomatoes, stir to combine, and bring up to a simmer.
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  Start with the sugar… Give the soup a taste, if it still has a bitter taste, add a pinch or two of sugar. If you followed the steps in my other post, it should not have a bitter taste; however, a small bit of sugar can go a long way to removing any bitterness.
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  Add salt, pepper, and a pinch of red-pepper flakes to taste.
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  Cover, reduce the heat to low, then allow the soup to simmer for about 30 – 40 minutes.
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  Allow the soup to cool slightly, and puree in a blender or food processor, fitted with an S-blade.
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  Return to the pot and keep warm (not hot) until ready to serve.
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  Chef’s Tip: Do a final tasting for proper seasoning.
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  Notes On Optional Items: Sugar can reduce the amount of bitterness in this recipe; however, a little goes a long way, and I do not want a “sweet” tomato soup. So, add a pinch or two at a time, give it a bit of time to incorporate into the recipe, and then add a more if necessary. Crushed Fennel Seeds: I cannot imagine a good Autumn tomato soup without a few crushed fennel seeds. Cumin and Cayenne: Cumin give depth, and cayenne gives heat. As the temps get cooler, I add a bit more of both of these spices… Helps to warm the soul. Lemon Juice: Added at the very end, it helps to brighten the soup up, and is a great addition.
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  PLATE/PRESENT
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  Serve warm, maybe topped with a bit of cheese; with crackers or bread on the side. Enjoy.
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  Keep the faith, and keep cooking.
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