Plain or creamy?
Recently I discovered that I like a food that’s never crossed my palate before. This is true and it might seem like I’ve lived in a cave or a Third World country (hmm…I grew up there, mayb that is why). It is something so basic that most of you have eaten it before regardless you like it or not. And most of you would pair it with grilled cheese sandwich. By now you’ve recognized which dish I meant, yes…it’s tomato soup. Would you believe it that I’ve never eaten one before, not until about two weeks ago I made a discovery that I like, make it really like, tomato soup. The one that I ate was a creamy tomato soup. Hooweee…the minute a spoon of that soup entered my mouth, I was ecstatic. I felt like I could eat bowl after bowl, with or without a grilled cheese sandwich, but of course I only ate a bowl. I was embarrassed everyone would know that I was addicted to tomato soup on the first taste. I determined to make the soup at home so my family could be forced to enjoy the tasty soup just like I did. Lucky for me, my family is very easy to be entertained with food, they would almost gobble up everything I make for them.
After looking at several recipe books I decided to try this recipe first. It was the most simple and I believed the one closely resemble the one I ate. There were quite a few other I wanted to try too for I discovered (I forget lots of stuff these days!) tomato soup is a nutritious dish and an easygoing one too.
Creamy Tomato Soup
Makes 3 quarts
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
3 26 1/2-ounce boxes vacuum-packed crushed tomatoes, or 10 cups canned crushed tomatoes
5 1/4 cups homemade chicken stock or low-sodium canned chicken broth, skimmed of fat
3 sprigs fresh oregano, plus more for garnish
1/2 cup half-and-half
Kosher salt and freshly ground black pepper
Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic, and cook, stirring, until translucent, about 8 minutes.
Add the tomatoes, stock, and oregano; cover and bring to a boil. Reduce heat, and simmer gently, uncovered, until thickened, about 45 minutes. Remove the oregano sprigs.
Slowly add the half-and half, stirring constantly. Season with salt and pepper. Garnish with oregano. Serve hot.
Note: I pureed the soup because I liked it smooth. You could leave it chunky if yyou liked. The soup will keep in the refrigerator for two days and can be frozen for up to 3 months without the half-and-half.
Source: adapted from The Martha Stewart Living Cookbook
Hi Eliza-
The soup looks absolutely beautiful. Thanks for visiting my blog too and yes I will be moving to Oregon this summer to start construction on a home, land prep for the vineyard and winery craziness! And of course I will post every bit of it! Can’t wait to have all my fellow bloggers visit the winery, my pride and joy!
oh joy! summer is the best in Oregon, with lots of fruits to pick from, farmers market everywhere… i’ll be waiting for more news!
Comment by Noble Pig — February 18, 2008 @ 5:14 pm
I love the color and the simplicity of this soup. Have to try this out.
hey Lee Ping! thanks…
Comment by lee ping — February 18, 2008 @ 9:57 pm
Sometimes these new discoveries for tastebuds such as yours serve to remind the rest of us that it’s time to dust off or rotate the usual soup recipes! I prepare tomatoes in a myriad of ways but only occasionally as the main ingredient in soup. This, I attribute to being raised on chips and salsa (snacktime!), or in a mixed salad (gotta get in the greens).
Gorgeous color!
agree! most of the time I go making the same food over and over again because it’s comforting. I have to remind myself to cook something new at least once a week from my collection of cooking books.
Comment by rowena — February 19, 2008 @ 6:03 am
Do you puree before or after you add the half and half? I love a creamy tomato soup, but I’ve never made it myself.
ooppsss…I pureed it before adding the half and half.
Comment by jaime — February 19, 2008 @ 9:43 am
creamy, definitely creamy. and although a good tomato soup is delicious on its own, a grilled cheese sandwich for dipping elevates it beyond mortal soup; my personal is cheddar and fontina on whole wheat.
soup and gilled cheese…mmmm.
thank you…I’m with you too. I tasted a creamy one and still prefer that over the plain one. Fontina is a good cheese to have on hand, always
Comment by michelle @ Us vs. Food — February 19, 2008 @ 8:18 pm
I won’t be able to puree it so looks like the chunky version is good for me. Warm comforing soup!
either way is still great Tigerfish!
Comment by tigerfish — February 19, 2008 @ 8:47 pm
mbak, tengkiyuu udah mampir ke dapurku..hihihihi….btw itu soupnya keliatan enak banget, aku mau coba yaa..:)tengkiyuuu
silahkan Sye…sama2 loh thank you atas kunjungan balikmu. Aku tadinya gak tau kamu ada blog di blogger.
Comment by elsye — February 20, 2008 @ 2:51 am
This looks luscious. We just happen to be having Tomato soup with Grilled Cheese for our rainy day lunch today.. but unfortunately it’s not homemade!
i absolutely love comforting food for rainy day, soup is one of the best comfort foods ever.
Comment by RecipeGirl — February 20, 2008 @ 1:37 pm
I am not a super big fan of tomato soups but I am a big fan of these pictures! They are great!!
thanks Gretchen…you’re so sweet, I’m still learning how to take good pictures
Comment by Gretchen Noelle — February 22, 2008 @ 6:31 pm
Lizzz…..*tereak lho ini * akyuu sukaaa banget foto-foto kamu ….komposisi en warna-warnanya itu lho…. nomor satu ! setujuuu…
hoyyy…hoyyy…aduh, teriak2 nih, jauh sih ya Rit
thank you say, kayak elo gak foto bagus2 gitu ;P
Comment by rita bellnad — February 28, 2008 @ 7:19 pm