Here’s how to make some wicked tomato soup this Autumn

I am positively delighted that Autumn-like temperatures have finally made an appearance here in Ontario. That being said, I’m fully aware that this ‘Fall’ we are currently in the midst of won’t last overly long; it will probably warm up again, cool off a bit, then BAM. Snow.

I’m not certain that this will happen, but the weather here in Southern Ontario is a tad ridiculous this time of year and tends to fluctuate a lot.

Anyways, I’m ecstatic for this either temporary or permanent Autumn we’re experiencing, and what better way to get into sweater weather mode than to curl up with a warm, hearty bowl of homemade tomato soup. This particular recipe comes from foodandwine.com, and I selected it because of the tremendous rating it has.

“Creamy Tomato Soup with Buttery Croutons

“This comforting, creamy tomato soup relies on pantry staples, such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown butter croutons add contrasting crunch and a touch of richness. Best of all, you can enjoy a bowl of this soup in just 30 minutes.

“Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, very thinly sliced
  • 3 garlic cloves, smashed
  • 5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
  • 1 cup water
  • 2/3 cup heavy cream
  • 1 tablespoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground pepper
  • Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice

“Directions:

“In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. 

“Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well. 

“Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons,” the recipe states.

Have at ‘er, my friends. Soup season is upon us.

Image from https://images.unsplash.com/photo-1608949621301-dc970e104c90?ixid=MnwxMjA3fDB8MHxwaG90by1wYWdlfHx8fGVufDB8fHx8&ixlib=rb-1.2.1&auto=format&fit=crop&w=387&q=80


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