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Posts tagged ‘tomato soup’

Tomato Soup



I have a good friend who used to live in Brooklyn and a couple of years ago moved into Manhattan, we don’t get to see each other that often and I was so happy that we set a date to meet and decided we would catch up over lunch. I offered to cook and thought since it’s cold outside a bowl of soup would be good, she lives near Sullivan Street Bakery and said she would bring bread. The first thing I thought of was tomato soup and grilled cheese sandwiches I’ve made tomato soup before, posted it a few years ago, it was actually an accident that turned into soup. This one is intentional and it’s phenomenal. I got the recipe from food network and reading it I thought OMG, there is something wrong for example it called for 3/4 cup olive oil 1/4 cup on the tomatoes and sauteeing the vegetables in 1/2 cup of olive oil, REALLY, don’t think so. Luckily the recipe from Michael Chiarrello had an accompanying video from his show. I followed what he said in the video and not what was written and the soup is awesome. I made a few changes adding some fresh tomatoes, rind of parmigiana but other than those two things I stuck to the recipe. The soup is delicious and quick and easy and I highly recommend. Who can resist dunking a gooey grilled cheese in tomato soup, it’s one of lifes great pleasures.

Homemade Tomato Soup

Makes 2-3 generous portions or 4 moderately sized portions

1 14 1/2 oz can diced tomatoes- juices drained and reserved

1 cup fresh tomatoes cut into pieces or if cherry or grape cut in half

1 stalk celery

1 small onion

1 carrot

1 1/2-2 cup (approximately) stock, chicken or vegetable or water

reserved juice from tomatoes

1 bay leaf

salt and pepper to taste

olive oil to drizzle on tomatoes and to cook the vegetables

small piece of parmigiano rind (optional)

fresh basil chopped (I used 3 large leaves)

1 tbs butter (optional)

heavy cream- I didn’t measure but if I had to guess it was a bit shy of 1/4 cup (optional)

Heat oven to 450 degree’s. Drain canned tomatoes and reserve the juice. Place on baking sheet along with fresh tomatoes, drizzle with olive oil and season with salt and pepper. Roast until caramelized – it took approximately 20 minutes

Heat some olive oil in heavy non reactive sauce pan or saucier. Add the onion, carrot, celery and garlic and cook until they start to soften and caramelize. Add the roasted tomatoes, reserved tomato juice, stock or water, bay leaf, rind of parmigiano and cook approximate 25-30 minutes until vegetables are tender add the basil now.  Remove bay leaf and you can use either your immersion blender or your blender and puree until smooth. Return to pan and add the optional butter and cream. Serve hot.

The Tomato Cobbler That Wasn’t….. It Became Soup

Tomato and farmers cheese soup

Tomato and farmers cheese soup

I recently saw a post on Food52 and it had a photo of a recipe from Huckleberry the new (brilliant) cookblook by Zoe Nathan, I ordered a book, my copy hasn’t arrived but I had some tomatoes I needed to use so I thought I will make the tomato and goat cheese cobbler that was pictured,(how hard could that be). It looked incredible. Long story short, mine didn’t work. I had some gorgeous cherry and small very ripe tomatoes that I cut in half and quartered, added minced garlic and shallot and put in a oval baking dish along with some farmers cheese instead of goats cheese (because thats what I had), off to a good start right? I made the top for the cobbler using my recipe that I use from my spiced plum cobbler. Put the dough on top of the tomatoes in rounds, put in a 375 degree oven and guess what, the tomatoes were so juicy they literally boiled the cobbler top. The tomatoes and cheese smelled great but I could see this was not going to have a happy ending. I removed from the oven, scooped off the cobbler top and unhappily threw it away but I saved the tomatoes, they were literally swimming in juice and tasted great. I did not want to waste the tomatoes so I put them in my blender and made soup. Fresh tomato and farmers cheese soup. It’s velvety, creamy, mildly cheesy has just a hint of garlic and onion and loads of fresh tomato taste, It really was a happy surprise. A little voice kept telling me that the tomatoes would get soupy but I didn’t listen, so it’s back to the drawing board on the cobbler. I’ll wait for my cookbook to arrive. But this soup is really good!! I was planning on taking this to Fiesta Friday #34 but I’ll have to make something else.

Tomato and farmers cheese

Tomato and farmers cheese

Tomato and farmers cheese Soup

Serves 4

3 cups ripe tomatoes (cherry tomatoes halved larger tomatoes quartered)

1 shallot minced

1 clove garlic minced

1 pinch red pepper flakes

1 tsp organic brown sugar (optional)

6 oz farmers cheese

salt and pepper to taste

Pre heat oven to 375 degrees. Place tomatoes, garlic, shallot, farmers cheese, red pepper flakes and optional brown sugar in the oven for 30 minutes. The tomatoes will become very juicy and soft. Remove from oven and let cool about 15 minutes. Pour all of it into the blender or food processor or use and immersion blender and process until smooth. Pour through sieve to remove any tomato skins and ensure a velvety smooth soup. Heat and serve.