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Monday, August 5, 2013

Creamy Heirloom Tomato Soup in a Homemade Italian Bread Bowl.


What are you going to do with all those tomatoes in your garden?  I have an idea...let's make a rich ,creamy hearty, homemade tomato soup with lots of flavor.  To Read More, Click On The Recipe Title.

When I made the Italian Bread Bowls I told you I'd show you a recipe you could use them with. The Heirloom Tomato Soup recipe is a perfect way to do that. I didn't garnish the soup other than on the side of the plate because I wanted both the soup and the bread bowls to be visible to you.




The first time I made this soup was last fall when the weather was turning brisk.  I made it with tomatoes that I had frozen in the summer.  When my husband tasted it, he said it was a tomato soup that you would get in a five star restaurant.  I made it again today with fresh tomatoes, it was lovely and full of flavor. 
 I took my fresh tomatoes and blanched them for about 30 seconds in boiling water,and then put them in cold water to cool.

 
The tomato skins peel right off of the tomatoes.  You can do this to a peach as well to remove it's skin.  I cut all the blemishes off the tomatoes, and cut them into quarters.




Using my fingers, I got into the chambers of the tomatoes and removed the seeds.  They push right out.



All I have now is the meat of the tomato.  At this point you can continue to make soup, or freeze the tomatoes for later use. For freezing, just put them in a freezer bag and label them and into the freezer they go to use in the winter for soups, stews or sauce.   I froze all my tomatoes last year using this method.  But we are making soup so...






Put the tomatoes and all the spices and herbs, including the bouillon cubes into the bowl of a food processor and give it a whirl .


Process until everything is smooth.  Can you see the spices and herbs in there, it's going to be delicious.


Now we're going to make a roux.  Melt the butter in a sauce pan and whisk in the flour.  I always let it boil a minute. I read somewhere that it takes the flour taste out of it.


Next add the milk, and cook until it comes up in temperature before you add it to the tomatoes.  Then warm it up and tweak the soup to your liking.  if it's to thick , add some milk, if you want more herbs or spices, add them. If your tomatoes don't have the tomato flavor you hoped for, add a little tomato paste to the soup. 
This soup is delicious with or with out a bread bowl.  If your using frozen tomatoes, this recipe comes together from start to finish in about 20 minutes.  If you prepare your fresh tomatoes ahead of time and make the soup, your still only looking at 20 minutes.  This is a delicious, creamy, rich , flavorful soup that you will love.  Enjoy!



To print the recipe, Click Here.



Creamy Heirloom Tomato Soup
Illinois Times
 Ingredients

2 lbs. frozen orange or yellow tomatoes ( I used red tomatoes)
1 tsp. garlic salt ( I used garlic powder)
1 tsp. paprika
1/8 tsp. cayenne
2 tsp. oregano
1 tsp. basil
1/4 c. butter
1/4 c. flour
1 1/4 c. whole milk
4 chicken Bouillion Cubes
 Directions


Cover the bottom of the pot with about half an inch of warm water and place it on medium heat. Tomatoes only need to be thawed enough to break into pieces. The thawing will finish over the heat. Once the tomatoes are thawed, add the spices, bouillion (and herbs) and stir. Use an immersion blender (also known as a stick blender) to blend the tomatoes until smooth.

Meanwhile, melt the butter in a separate saucepan. After it is melted, whisk in the flour until it is a smooth paste. Add milk to the pot with the tomatoes, and then whisk the paste into the blended tomatoes and milk. Mix well and continue to stir until the mixture boils. Turn off heat as soon as it boils. The total time from start to finish is only about 20 minutes, which is quicker than take-out. Serves 4.






13 comments:

sonia said...

That actually looks AMAZING and so pretty...

April said...

Mmm, this sounds heavenly!! I never knew you could freeze tomatoes for later, I'm absolutely going to try that this summer. Pinning this one! Oh, and I made your Blueberry Fool last night... Oh MAN was it delicious :)
~April

Lisa Ghenne said...

I want a bowl of that now! Looks amazing! Your photons are Beautiful!

Eva Davis said...

When I'm in a hurry I freeze tomatoes whole.work same,, just blance the thaw a little bit till they can break apart to remove seeds.easy peesy

Anonymous said...

When in a hurry I freeze tomatoes.
Blanceand let the a little till u can pull them apart to remove seeds.
Works great! Easy,peesy

Mary Bostow said...

Eva, thank you! I'll have to start freezing them that way!

Sprouts said...

Hi from Australia, I read your ingredients list and did not notice the stock listed, you mentioned cubes in the recipe, but how many and as I'm a vegan is it ok to just add vego stock? I love all your recipes and look forward to reading the new ones, more vego would be great but I try and adjust. Thanks, P.S.Its been really hot weather here

Mary Bostow said...

Hi Sprouts! I used chicken bouillon cubes, 4 of them. Sure you could add vego stock! I would wait till the soup is done, and add it then. Taste to see if you need more.

KC the Kitchen Chopper said...

This recipe brought back memories of a winery in Napa that made a delish #tomato #Soup. #Heirlooms are so flavorful, I'll be this is amazing. I'm going to try the bread bowl for this and for a Spinach Dip I make! Thanks Mary!!

Mary Bostow said...

KC I'm so happy it brought back a wonderful memory for you! And those bread bowls will be perfect with the spinach dip!

Dan from Platter Talk said...

WOWSA! This is a beauty, Bunny. And sounds so incredibly delish! Congrats on your home run with this one!!

Kecia'sFlavor Breakthrough said...

Sounds wonderful! Especially in the bread bowl!

Patty Anderson said...

This looks and sounds amazing!