Thursday, February 21, 2008

Classic Tomato Soup with a Twist

Ok. Ya'll talked me into it. This is a combination of recipes featured in Fine Cooking magazine {hubby surprised me with a subscription for my birthday}. Don't skip the roasted red pepper. It really gives the soup a nice smokiness and depth of flavor & is simple to do yourself {see instructions below}.

1 T. butter
1 large white onion, finely chopped
1 large clove garlic, minced
2 T. flour
3 c. lower salt chicken broth {I just buy a 14 oz. can then add 1 c. water & 1 bullion cube to make 3 c.}
28 oz. can crushed tomatoes
1 roasted red pepper, coarsely chopped**
1 1/2 t. sugar
1 sprig fresh thyme {if you have it, or I just use a couple large pinches of dried thyme}
1/4 t. each salt and pepper

In a large pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat. Cook for 1 minute. Slowly add the chicken broth, stirring to avoid lumps. Add the tomatoes, red pepper, sugar, thyme, salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes. Discard the thyme sprig {if using}. Let cool briefly and then puree in two or three batches in a blender or food processor. {Or if you have a stick blender, like I do, use it! Just puree it right in the pot.} Season to taste with salt and pepper. Serve warm, but not hot. OAMC Alert: The mag says it can be frozen for up to three months.

**To roast your own pepper, just turn your stove top burner on low and set the pepper right on the burner. Turn periodically until charred on all sides. Place in bowl covered with plastic wrap for 5 minutes to steam off the skin. Peel. Cut off the top & take out the seeds. Voila!

Today I am going to try to make this Basil Coulis {pronounced coo-lee} to drizzle over: In food processor, combine 1 c. packed basil leaves, 1 clove garlic and a sprinkle of salt and pepper. With processor running, slowly drizzle in 1/4 c. EVOO, plus 2 T. more if needed. Can be made 2 or 3 days ahead, storing in the refrigerator and bringing to room temperature before using.



Stephanie said...

Thanks for sharing!
With roasting the red pepper, does that only work on gas stoves? Since I have the flat top electric stove, will it still work?

Saralyn said...

Danke, gracias, merci, thank you! Sounds terrific and I'm gonna try it.
Stephanie--I roast my red peppers in my toaster oven. Wash and cut it in quarters, place it on foil skin side up on the broiler pan, and put it on toast or under the broiler. I usually put the toast button down and go about my business, then pop it down again, and again until it makes the skin black. Since I don't want to totally mush the pepper I let it cool slightly between rounds.

Rebecca said...

Yep. Broil 'em. Here's a great step-by-step:

Les said...

I would love to buy that summer bag in your post if you can make me onw... can you email me at

Saralyn said...

Awesome soup. I made it last night with stromboli to serve to guests and it was a hit all around. Thanks for sharing!