Solast week I started this new series, and it got a pretty good response so here we are again. A couple of notes before we head into this weeks soups:
- The poll tonight is asking for when would be a good time to post this series. After I started it on a Monday night last week I realized that in the long term Monday nights are NOT good for me between other diary series guest host commitments and the fact that 24 returns in january and nothing...i mean NOTHING gets between me and my jack! So please vote as I do want to get enable as many of you as possible to participate regularly.
- Since this week's poll is not about next week's soups I'll go ahead and tell you that next week's soups will be Odd Ball combinations, Part I and will feature soups with Apples in em :)
Now on with the show...
Tonight's topic, as voted on last week, is Tomato Soups.
So first, let's talk about tomatoes themselves. I generally use a combination of Roma and Beefsteak tomatoes in my cooking...mostly because those 2 varieties are widely grown around here and so it's easy for me to stick to my soups policy of buy fresh, buy local. Feel free to use any kind of tomatoes you like.
I will start with a basic Herbed Tomato Soup which is the basic starting point for all Tomato Soups I make. Below this recipe I will talk about the varieties of Tomato Soups that I make and include "recipe deviations" information.
Another note I should have made last week: take all teaspoon/tablespoon measurements with a grain of salt...I must admit to actually measuring such things close to never...I'm a pinch of this, handful of that kinda cook. Sorry if this poses difficulty for you. As a kinda exercise I just attempted to calibrate the two and came up with 2 pinches = 1 teaspoon, small handful = tablespoon ( I have small hands LOL) ...and no clue on cups. In fact the only thing I ever do measure is my broth, so if I say 4 cups of broth I do mean 4 cups.
Basic Herbed Tomato Soup
Prep Time: 20-30 minutes
Cook Time: 45 minutes
Servings: Never actually measured sorry
Ingredients:
8 roma tomatoes, diced
4 beefsteak tomatoes, diced
2 medium leeks, sliced and diced and peeled
1/2 stick butter
4 cups vegetable broth
Herbs of choice- for basic I usually use some fresh basil, dried oregano, garlic salt, garlic pepper and if in the mood a few red pepper flakes for a bit of kick
Directions:
- In sautee pan, melt butter and then lightly sautee leeks until very light brown and just starting to crisp
- Transfer leeks to stock pot and add 4 cups of vegetable broth...bring to rolling boil and add diced tomatoes. Turn heat to low and let simmer 20 minutes.
- Transfer from stock pot and puree (I used a food designated blender, but however you want to do this, food processor etc is up to you) and return to stock pot.
- Add spices to taste. NOTE: I always spice my soups AFTER the puree steps so the flavor of the spices doesn't get diluted
- Serve with accompanyment of choice.
Side note: Anyone who knows anything about my creamery knows that our specialty is Grilled Cheese which is the ultimate companion for Tomato Soup of any kind. We don't ALWAYS offer a tomato soup choice (we offer 2 fresh soups a day but probably 80% of the time we do). If you would like to see a diary devoted JUST to grilled cheese, chime in in the comments and I will do a special edition of Soupin it up with Sped later this week.
Variations
Tomato Bisque
Same preparation, but when it is time to puree I add 1/4 cup of half and half to each batch that purees.
Tomato Cheddar
Same preparation, after spicing I mix in shredded cheddar and let melt a bit before serving.
Tomato Basil
For this variation I use a whole bunch of fresh basil leaves, and add them to the blender in small batches with the rest...and I then cut back on the amount of spice added after pureeing
Garlic Tomato
For this variation, I peel and add in a whole head of garlic while the leeks are sauteeing. When it comes time to spice I add a little less basil and oregano and skip the garlic salt and pepper completely adding just a pinch of sea salt and a pinch or two of ground black pepper.
Tex Mex Tomato
For this variation, I add 2 diced jalapeno peppers (deseeded) or green chiles or when daring, 2 habanero's. These peppers get sauteed with the leeks. When ready to puree, I add 1 bunch of fresh cilantro. When ready to spice I used chili powder and a quarter pinch of cumin for pure heat. I also add in a dash or two of tabasco or Frank's Hot Sauce.
Tomato Florentine
After soup is made, I chop up some fresh spinach. You can also add some cooked pasta, but I tend to stay away from pasta soups because that doesn't seem to be what my guests want.
French Tomato Soup
This has become one of my all time best sellers. I prepare my classic Tomato soup. When ready to serve I ladle into oven safe bowls and top each bowl with a Holland Rusk crouton (like is used for French Onion Soup) and then I top with fresh grated parmesan cheese...a heaping handful. Bake in oven til parmesan just starts to melt.
So what are your favorite tomato soups? And don't forget next week will be Oddball Combinations Part I- Apple Soups.