Wednesday, September 11, 2013

Table Talk: Creamless Creamy Tomato Soup

I've been crazy about tomato soup and cheese sandwiches lately.  I've always liked the combo, but I've just gotten back into it.  I picked this recipe because I wanted to try it and use some of the tomatoes from my garden.  To make it creamy without cream, bread is thrown into the mix.  I thought that was interesting when I read the recipe but it seemed to work.  Although, I'm not sure why I am leaving out the cream only to load the soup with cheese?  Less cream equals more cheese, I guess.  Yeah, that's how I roll.

 At some point, I'm going to have to try the original recipe with canned tomatoes and see how it compares.  We enjoyed this soup but I will be making some changes for next time.  The original recipe is also super easy and fast but it added a few steps using fresh tomatoes.  If you've canned tomatoes before, you are probably familiar with the process.  Add tomatoes to boiling water and boil for about 30 seconds to 1 minute, until the skins start to separate.  Transfer to ice water bath.  Remove skins and core.  Lightly squeeze tomatoes to remove some of the seeds and juice.  Transfer to a bowl and use a knife to cut into smaller pieces.
I stated with a gallon and a half ice cream bucket of tomates and my goal was to end up with 3 lbs 11 oz once the tomates were peeled and squeezed a bit.  I should have weighed the tomatoes before hand, but didn't.  I ended up with 3lbs and 10 oz and called it good. :)

Creamless Creamy Tomato Soup
1/4 cup extra virgin olive oil (next time I'll just use the 2 T for sauteeing and leave out the remaining 2 T)
1 onion, mined (about 1 cup)
pinch red pepper flakes
1 bay leaf (I think next time I will sub basil or majoram for the bay leaf)
3 cloves of garlic, minced (1 heaping tsp)
3lbs 11oz tomatoes, prepared as shown above or 2 (28oz) cans tomatoes halved or diced
1 1/2 T brown sugar (I added a little extra)
3/4 tsp salt (omit if using canned tomatoes)
3 slices white sandwich bread, crust removed and torn into 1 inch pieces
2 cups chicken broth
2 T sherry or brandy (next time I will omit, didn't like it)
salt pepper to taste

Add 2 T oil, onion, pepper flakes and bay leaf (or other spices) to pan.  Cook over med-high heat until onion is softened.  Add garlic and cook 30 seconds more.  Add tomatoes, brown sugar, and salt and simmer for 20-30 minutes until tomatoes are tender and can be easily smashed with a spatula.  (if you're using canned tomatoes you only have to simmer for about 5 minutes)  If you use a bay leaf, discard here.  Add bread and simmer until bread dissolves, about 5 minutes.   Transfer mixture to blender (if using all of the olive oil, add remaining 2 T now) or use immersion blender to puree mixture.  Blend until completely smooth, seeds will no longer be visible.  (If using a blender, make sure to vent a little while blending to keep pressure from building.)  Return to pan and stir in broth and sherry or bandy if using it.  Heat over med-low heat until soup is heated through.  Season with salt and pepper (and brown sugar) to taste.

 Serves 6

Source:  Adapted from THIS recipe that can also be found in The America's Test Kitchen Healthy Family Cookbook 


  1. Oh, what a comforting soup with grilled cheese!

  2. Tomato soup is my FAV on a cold day! :)


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