Thursday, December 10, 2009
i'm about to let you in on a couple of secrets.
#1: soups are my THING. once the temp dips below 70* (this is rare where i live) =/ i go into soup mode.
#2: this cream of tomato soup is the best i've ever had....and i made it! i have no idea where it comes from due to the fact that it's scribbled on the back of an old gym schedule. i think i've had it about 5 years and it's a special day when i decide to make it.
i'm going to give you the recipe the way i wrote it which is the easiest way to follow. here we go:
The Secret That Campbell's Doesn't Want You to Have
1 28 oz. can whole tomatoes
-remove tomatoes from can and place on a baking sheet lined with foil. (reserve the liquid)
-sprinkle the tomatoes with brown sugar
Roast @ 450* for 30 min
In a large soup pan, melt 4T. of butter
-add 4 minced shallots and sweat in the pan until soft
-add 1T. tomato paste (i didn't have any today so i added 2T. of minced smoked sun dried tomatoes...i'm going this route for now on)
-pinch of allspice (i don't have any so i gave a pinch of paprika)
-cover and sweat 7-10 min.
-add 2T flour, cook 30 sec.
-add 1 3/4 chicken broth plus 3 c. reserved tomatoes and juice (the original can usually doesn't have enough so i always buy an extra 28 oz. can of CHOPPED tomatoes and add this until 3 c. is reached)
-add roasted tomates
-bring to a boil over medium heat
Cook 10 minutes
(if you don't have a hand blender...YOU SHOULD! Cuisinart is my fav...then follow the next step)
-strain the solids from the liquids
-add the solids to blender w/ 1 c. liquid (it's much easier if you had that hand blender people! you blend the whole thing in the same pot...but you got the point.)
-add back to the sauce pan
-add 1/2 c. cream
-add 2T. brandy or dry sherry (i used the later)
-salt/pep & cayenne to taste
WA-LA! done seriously fabu. try it. you'll never go back. get some sharp white cheddar, crusty sourdough and make some grilled cheese to go with this baby.