Sunday, November 11, 2012

my soup kitchen

The first thing I must do here is write a disclaimer...
I am in no way knocking Campbell's Soup.
Believe can opener and I have opened thousands of
Campbell soup cans.
Cream of mushroom, chicken noodle, bean and bacon,
vegetable and tomato!
And when you are sick...Campbell's consomme soup tastes so good.
Blame it on my weakening taste buds,
or maybe it was the price?
Or maybe I simply enjoy a challenge in the kitchen
and making homemade soups.
But I decided it was time to go on yet another mission...
find all the tomato soup recipes I can and begin making them
until I find the best one.
I did this one summer with baked beans until Mr. b said
no more beans!
This is my first place winner for homemade tomato soup...
Tomato Bisque Soup
1/4 pound butter
1/2 medium onion, finely chopped
3/4 cup white flour
1 quart whole milk, warmed
1 46-oz. can tomato juice
2 teaspoons Worcestershire sauce
2 28-oz. cans tomatoes
3/4 teaspoons ground Greek oregano
dash of white pepper
1/2 cup sugar (optional)
3/4 teaspoon kosher salt
Saute onions in butter until transparent.
Sift in the flour, stirring vigorously and constantly.
Whisk in warmed milk until it starts to thicken, about 10 minutes of until it starts to bubble.
Add the tomato juice, Worcestershire sauce and diced tomatoes,
 again stirring constantly just to a boil.
Slowly add the rest of the ingredients and bring back to boil.
(This recipe can be stored in the freezer for up to 6 months.)
This is a large recipe - 1 gallon!
I use one can of diced tomatoes and one crushed.
I use regular black pepper and oregano.
This recipe is a close second place winner...
Creamy Tomato Soup
4 slices bacon
2 cloves garlic, minced
2 cans (28 ounces each) whole tomatoes in juice
1 cup chicken broth
1 tablespoon sugar
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon balsamic vinegar
Heat a large, deep pot over medium heat: add bacon and cook until barely crisp, about 5 minutes. Remove bacon and reserve: remove and discard all but 1 tablespoon of the drippings. Add garlic and cook, stirring, over medium heat, 1 minute. Add tomatoes and their juice, breaking up tomato pieces with your hands or a wooden spoon. Add broth, sugar and black pepper: bring to a boil, then reduce heat and simmer 15 minutes with cover ajar.
Puree soup in batches in a blender or food processor. Return to pot, stir in cream until incorporated and heat through, 2 to 3 minutes. Remove from heat; stir in vinegar.
Serve garnished with crumbled bacon.
(I use my hand blender to cream my soups, they are inexpensive and easy to use.
 Cleanup is a breeze compared to cleaning a regular blender.)
But when you're short on time...
Campbell's soup is always the best route.