Do any of you great chefs have a nice tomato soup recipe?

by Anonymous

reply 27

December 23, 2020 11:33 PM

I don't have a great recipe, but I make a simple tomato soup from pureed tomatoes (I puree canned tomatoes in the blender). Sautee finely chopped onions in butter, add pureed tomatoes and a pinch of baking soda (this is important because it neutralizes the acidity of the tomatoes) and a pinch of sugar, salt and pepper to taste. (Canned tomatoes may be salty enough as is.) A cup of vegetable or chicken broth will add flavor. Cook over medium low heat for about 30 minutes and finish it with some chopped fresh (or dried ) basil and a dollop of yogurt or sour cream.

I make this for lunch sometimes and it's nothing special but I figure it is better than commercial canned soup.

by Anonymous

reply 1

December 23, 2020 4:58 PM

I would recommend Bianco (California, organic) canned tomatoes. Supposedly, whole (canned tomatoes) are supposed to be better than crushed / diced. However, both the whole & crushed (Bianco) are really good.

I've tried San Marzano canned tomatoes and prefer these (Bianco).

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by Anonymous

reply 2

December 23, 2020 5:03 PM

Yes.

Sautee in olive oil a medium size onion, two good sized cloves of garlic, and a jalapeno if you like spice

when soft, add 2 tbs flour and stir in

add 1/2 cup of whole milk or cream gradually to make a paste

add two 28 oz cans of crushed tomatoes and 1-2 c of chicken stock, depending on how thick you like it

add 1 tsp chopped oregano and 1 tsp chopped basil

simmer for 20 mins, but do NOT boil

salt and pepper to taste

add croutons if you like, also very good with some pasta like macaroni or small rigatoni

by Anonymous

reply 3

December 23, 2020 5:12 PM

Can we give up on cooking with canned ingredients? I thought we'd left that behind in the 1970s? Please, post recipes with fresh tomatoes, vine ripened preferably.

by Anonymous

reply 4

December 23, 2020 5:13 PM

The one soup that Campbell's excels in is their tomato soup. No need for a recipe.

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by Anonymous

reply 5

December 23, 2020 5:16 PM

I like Ina's recipe a lot. It's incredibly easy and the addition of tiny pasta makes the soup a bit more substantial and filling. I substitute all kinds of different tiny pasta and I don't bother cooking it separately. I just toss it into the soup and it works great. I've never made it with the grilled cheese "croutons".

Very important to point out that the recipe specifically calls for GOOD OLIVE OIL.

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by Anonymous

reply 6

December 23, 2020 5:17 PM

[quote]Can we give up on cooking with canned ingredients? I thought we'd left that behind in the 1970s? Please, post recipes with fresh tomatoes, vine ripened preferably.

Winter tomatoes? Are you mad?

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by Anonymous

reply 7

December 23, 2020 5:19 PM

Verily, it hath been said, American cuisine is cans.

by Anonymous

reply 9

December 23, 2020 5:21 PM

[quote] Can we give up on cooking with canned ingredients? I thought we'd left that behind in the 1970s? Please, post recipes with fresh tomatoes, vine ripened preferably.

It's not so easy to obtain fresh tomatoes for some people, including me. Even if you can find fresh tomatoes, they're not always good-tasting.

by Anonymous

reply 10

December 23, 2020 5:23 PM

My secret is the last moonblood a woman will ever have.

by Anonymous

reply 11

December 23, 2020 5:24 PM

If I'm making soup out out of tinned shite I might as well get a tin of soup.

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by Anonymous

reply 13

December 23, 2020 5:32 PM

[quote]Please, post recipes with fresh tomatoes, vine ripened preferably.

Winter = jars of tomatoes.

by Anonymous

reply 14

December 23, 2020 7:14 PM

Indeed, R14. If R4 didn't can their own homegrown tomatoes in August, they need to shut the fuck up. They also weren't forthcoming with a recipe, either. R8 is right. They're just being a cunt, & wasting space in an otherwise interesting, & informative thread.

by Anonymous

reply 15

December 23, 2020 7:23 PM

R13 Spot on, instead of this pretentious fluttering around about recipes.

by Anonymous

reply 16

December 23, 2020 9:18 PM

R5 is right, but be sure to add milk instead of water, that's my secret recipe. If you need to know how to make an accompanying grilled cheese sandwich, let me know!

by Anonymous

reply 17

December 23, 2020 9:21 PM

r5 r17 Yes. All of the above - except you might consider trying this...

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by Anonymous

reply 18

December 23, 2020 9:27 PM

I loved Campbell's as a kid (with the obligatory grilled cheese on Wonder Bread), but I'm now wondering how any other Tomato Soup isn't just watery pasta sauce?

by Anonymous

reply 20

December 23, 2020 9:30 PM

This is the recipe from the Chickadee Cottage, a little small town restaurant that has a killer tomato bisque on their menu. I'd suggest holding back the heavy cream for last, and then add just a little at a time till it suits you, because the entire 3/4 cup can make it just too rich for some people.

Chickadee Cottage tomato bisque, serves 8

1/3 cup chopped onion 1/3 cup butter 1 teaspoon dill weed 1 teaspoon oregano 1/3 cup flour 1 14-oz can diced tomatoes 1 10-oz can tomato soup 3 cups chicken stock, warmed 3/4 cup heavy cream, warmed 1/2 cup half and half, warmed 1 1/2 tablespoons honey Salt and pepper to taste

Saute onion in butter with dill and oregano till onions are soft. Add flour, stir and cook to make roux. Add 1 cup of the chicken stock slowly to roux, cook and stir till thickened. Add diced tomatoes and tomato soup. Add cream, half and half, rest of chicken stock and honey. Heat but don't bring to boil. Season with salt and pepper.

by Anonymous

reply 21

December 23, 2020 9:38 PM

I just make Campbell's (with water), add some parmesan, some pepper flakes and maybe some white beans. I usually dip a grilled cheese in it.

by Anonymous

reply 22

December 23, 2020 9:39 PM

Pick a can. Check can for expiration date. A couple of months should be ok.

- check for dents. Major dent, chuck it out. Cans should be smooth and firm to rhe touch. A comely label is a mark of quality.

- wash cans thoroughly in cool clear water before opening. They could have mice drlloppings and other nasties from during storing and handling. Pat dry and set aside.

- Repeat with can opener. Pat dry.

_ open can. Add steps if desired by consulting DL, but really not necessary,

- select a relatively clean spoon. Wipe on shirt front

- Serve with wiped spoon or eat out of can as natives do traditionally.

Bone appetite!

by Anonymous

reply 23

December 23, 2020 9:42 PM

[quote] Can we give up on cooking with canned ingredients? I thought we'd left that behind in the 1970s? Please, post recipes with fresh tomatoes, vine ripened preferably.

Anyone who can't figure out how to substitute fresh for canned, doesn't know how to cook anyway.

by Anonymous

reply 24

December 23, 2020 10:48 PM

The people with the blah blah no canned shit don't realize that most of that stuff comes in glass and is is traditionally preserved to be used outside of the growing season.

by Anonymous

reply 26

December 23, 2020 11:32 PM

A preserved item grown during it's peak season tastes better than a fresh item that is grown off season.

by Anonymous

reply 27

December 23, 2020 11:33 PM