soup essentials: awesome fire-roasted tomato soup

How To Make soup essentials: awesome fire-roasted tomato soup

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  PREP/PREPARE
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  Bisque versus Soup A “traditional” bisque (traditional being the operative word in this sentence), is made from shellfish (lobster, crab shrimp, etc.). However, times change, and things evolve. Today, you can go into many restaurants, and order tomato bisque. Which, according to purists is essentially a cream of tomato soup. It is kind of like putting lipstick on a pig… What has that to do with this recipe? Probably nothing, but now you know the rest of the story.
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  While making this soup, I tried regular milk, half & half, and heavy cream. I felt that the regular milk did not have enough punch, and the heavy cream overwhelmed the tomato taste… half & half won the day. FYI: You can leave the half & half out of the recipe, and it still tastes pretty dang good.
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  Do not forget to bake your garlic before adding it. If you have never baked garlic, you are missing out on a nice treat. Here is a recipe, if you need one: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
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  The tomatoes for this recipe will determine the final taste and quality. I am using Muir Glen, Organic, Fire Roasted tomatoes; however, there are a lot of good brands out there… just make sure that they are fire roasted.
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  This soup freezes really well; however, if you choose to freeze it, then do not add the half & half. When you defrost it, warm it up, and add it before serving. That will make it taste SUPER fresh.
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  Gather your Ingredients (mise en place).
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  Add the butter to a saucepan, or heavy-bottomed pot, over medium heat.
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  After the foaming subsides, add the onions, and stir until they just begin to soften, about 3 – 4 minutes.
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  Add the celery and carrots, then stir for about 2 minutes.
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  Add the garlic, and stir for about 30 seconds.
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  I do not have a photo for this step (my bad); however, add the tomato paste, and the remainder of the dry spices (with the exception of the sugar), and stir to combine, about 2 – 3 minutes.
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  Chef's Note: It goes without saying (so I am going to say it anyway)... At no time during this cooking process will you allow the veggies to brown or, heaven forbid, burn. We just want them softened, so they can give up their yummy flavors to the soup.
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  Add the tomatoes, and the sugar.
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  Reduce the heat, and allow the mixture to barely simmer.
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  Continue to simmer for 30 minutes.
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  Chef’s Note: During this time, the liquid will reduce, and the flavors of the veggies and spices will blend in with the tomatoes. Be careful and make is a very low, slow simmer.
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  After 30 minutes, add the chicken stock, and continue to slow simmer for an additional 15 minutes.
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  Add the contents of the saucepan to a blender, and blend until completely smooth, return to the pot, and add the half & half, and the lemon juice.
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  Chef’s Note: If you want the soup to be a little chunky, then only blend half the soup… up to you.
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  Bring the soup up to serving temperature over low heat, about 5 minutes.
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  PLATE/PRESENT
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  Serve with a dollop of sour cream, some parmesan, and maybe some fresh basil. Enjoy.
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  Keep the faith, and keep cooking.
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