It's been, like, a month since I posted a new tomato soup recipe. Don't worry, my blogidentity has not been hijacked, here's proof! (I KNOW I'm way beyond any reasonable lifetime quota of tomato soups, but this one is the BEST ONE YET except maybe this one and this one oh don't make me choooose!)
All I did was buy 12 Romas and 10 biiiig meaty heirlooms and chop them into a pot with a little olive oil, peeling skins if easy to do so but not really sweating it if not. Turn up the heat and cook 'em down. Meantime, slice 3 shallots paper-thin and cook them over low heat in olive oil & sugar. When soft & translucent, add them & their oil to the tomatoes.
Also add lemon juice, balsamic, sugar, plenty of salt, and, if you need to stretch the soup to have enough, maybe a few cups of broth (but it's not necessary flavor-wise). (After we blend this all up, we'll add the super secret amazing ingredient that vaulted this puppy into the specially reserved Tomato Soup chamber of my heart.) Taste and adjust a lot, and when it's getting there, put the soup through a mesh strainer into another pot. Whatever wont' strain, blend, and stir back in.
THEN! once liquified! You add a few TBs of creme fraiche. (!!!!! so good!) Then you do more tasting & adjusting. Served with homemade croutons and curls of good parmesan on top, with some rapini cooked this way and a salad.
All I did was buy 12 Romas and 10 biiiig meaty heirlooms and chop them into a pot with a little olive oil, peeling skins if easy to do so but not really sweating it if not. Turn up the heat and cook 'em down. Meantime, slice 3 shallots paper-thin and cook them over low heat in olive oil & sugar. When soft & translucent, add them & their oil to the tomatoes.
Also add lemon juice, balsamic, sugar, plenty of salt, and, if you need to stretch the soup to have enough, maybe a few cups of broth (but it's not necessary flavor-wise). (After we blend this all up, we'll add the super secret amazing ingredient that vaulted this puppy into the specially reserved Tomato Soup chamber of my heart.) Taste and adjust a lot, and when it's getting there, put the soup through a mesh strainer into another pot. Whatever wont' strain, blend, and stir back in.
THEN! once liquified! You add a few TBs of creme fraiche. (!!!!! so good!) Then you do more tasting & adjusting. Served with homemade croutons and curls of good parmesan on top, with some rapini cooked this way and a salad.
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