Most tomato soups are simply not tomato enough. One solution is tomato paste as it adds the depth that even good fresh tomatoes sometimes lack. If good tomatoes aren’t around, about nine months of the year, use good-quality canned tomatoes. If you want to make tomato soup in various styles and using different methods, then just follow the following methods.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tomato paste
- 1 large onion, sliced
- 1 carrot, diced
- Salt and freshly ground black pepper
- 3 cups peeled, seeded, and chopped tomato
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme or 1 tablespoon chopped fresh basil leaves
- 2 to 3 cups chicken, beef, or vegetable stock or water
- 1 teaspoon sugar
- Chopped fresh parsley or basil leaves for garnish
Instructions:
- Put the oil in a large, deep pot over medium heat. When hot, add the tomato paste and let it cook for a minute, then add the onion and carrot. Shower with salt and pepper and then, cook stirring until the onion becomes soften (for about 5 minutes).
- Add the tomatoes and herbs and cook, stirring occasionally until the tomato breaks up (for 10 to 15 minutes). Add the stock, stir and cook until hot, then adjust the heat and simmer until the flavors melt, (about 5 minutes). At this stage, place your soup in the fridge, covered for up to 2 days; reheat before proceeding.
- Taste and regulate the seasoning; if your soup tastes bland, stir in the sugar. If the mixture is too thick, add a little more stock or water. Garnish with the herbs and serve.
Puréed Tomato Soup: Increase the tomato to 4 cups and reduce the stock to 1 cup. When the soup is done, purée it carefully in a blender with an immersion or in a food mill. Reheat, garnish and serve, preferably with Real Croutons.
Cream of Tomato Soup: Alternate butter for the olive oil and use the scopes in the preceding variation, substituting 1 cup cream or half-and-half for the stock, added just before puréeing.
Wintertime Tomato Soup: Substitute 1 cup (loosely packed of about 2 ounces each) dried tomatoes (preferably the kind not packed in oil) and 1 large can (28 ounces) whole peeled tomatoes for the fresh tomatoes.
Soak the dried tomatoes in 1 cup boiling water until softened. Remove the canned tomatoes from their juice and chop them. Add the reserved tomato juice with the tomato paste and cook until reduced to half, stirring frequently. Proceed with the recipe, adding the dried tomato water along with the stock.
Tomato and Bread Soup:
Brush both sides of 4 thick slices Italian and French bread (slightly stale is fine) with extra virgin olive oil; broil or grill until nicely browned and crisp. Rub large clove garlic on each slice of bread if you like. Break or cut the bread into pieces and pour the finished soup over the top. Garnish with freshly grated Parmesan.
Tomato-Garlic Soup. Add 2 tablespoons chopped garlic along with the onion or 8 to 10 cloves Roasted Garlic.
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