I'im wondering if I should start each entry with my "inspiration ingredient." There always seems to be one or two ingredients that I have on hand, or that I have a desire to cook with, that inspires the entire meal.
Tonight's Inspiration Ingredient: Heirloom Tomatoes
Yum. We received a bunch of heirloom tomatoes in our last shipment and wanted to find a good way to use them to really bring out the fresh, delicious taste of the tomatoes. I will equate an heirloom tomato to an old-vine grape, one that has been around for year and years and is "passed-on" through generations. These tomatoes come in all different sizes and shapes which make them absolutely beautiful when used raw or with minimal cooking to preserve the "image." Though we did not aspire for aesthetic appeal in tonight's dish, we did want to focus on the pure flavor of the tomatoes. Thus, the drive toward a comforting tomato soup and grilled cheese.
This vegan recipe stood out to me in my search as being slightly different than a traditional tomato soup and the fact that it wasn't a cream-based soup got thumbs up from me. We did a full recipe and make only slight modifications.
I really wish I could go into this picture and wipe the sides of the bowl clean. And while I'm at it...get a better camera as well...
CREAMLESS CREAM OF TOMATO SOUP
Adapted from Cook’s Illustrated
Heat the oil in a large pot.
Dice and add the onion, minced garlic and bay leaf.
Sauté over medium until the onions are soft and translucent but not browned.
Add diced tomatoes and cook for about 10 – 15 minutes or until the tomatoes have softened, released their juices and lost their skins.
Stir in the sugar, bread and broth, then bring the soup to a boil then reduce it to a simmer.
Once the bread is soft and begins to break down, remove the bay leaf.
Using a hand immersion blender, mix the soup until smooth.
In batches if necessary, pass the soup through a mesh strainer and return to a cleaned pot. (I saved the scrappings as they were so tasty, I simply could not have thrown them away! They were delicious spread over some toast!
Reheat as necessary.
Add salt, and pepper if desired. Seasoning to taste.
Garnish with fresh basil.
Serves 4. (or 2 if you are Derek and Katie and each eat enough for two people!!)
We served this with a grilled cheese made from fontina cheese and prosciutto. On mine, I also spread some of that tomato "scrapping" goodness before grilling the sandwich. It was fabulous.
Tonight's Inspiration Ingredient: Heirloom Tomatoes
Yum. We received a bunch of heirloom tomatoes in our last shipment and wanted to find a good way to use them to really bring out the fresh, delicious taste of the tomatoes. I will equate an heirloom tomato to an old-vine grape, one that has been around for year and years and is "passed-on" through generations. These tomatoes come in all different sizes and shapes which make them absolutely beautiful when used raw or with minimal cooking to preserve the "image." Though we did not aspire for aesthetic appeal in tonight's dish, we did want to focus on the pure flavor of the tomatoes. Thus, the drive toward a comforting tomato soup and grilled cheese.
This vegan recipe stood out to me in my search as being slightly different than a traditional tomato soup and the fact that it wasn't a cream-based soup got thumbs up from me. We did a full recipe and make only slight modifications.
I really wish I could go into this picture and wipe the sides of the bowl clean. And while I'm at it...get a better camera as well...
CREAMLESS CREAM OF TOMATO SOUP
Adapted from Cook’s Illustrated
- 3 Tablespoons Olive Oil
- 1 Small Onion, diced
- 3 Cloves Garlic, minced, about 1 1/2 teaspoons
- 2 Lbs Assorted Heirloom Tomatoes
- 1 Bay Leaf
- 1 1/2 Cups Vegetable Broth
- 1 teaspoon Brown Sugar
- 1 Slice of Bread, crusts removed, torn
- 3/4 teaspoon Salt, more or less, to taste
- Freshly Ground Black Pepper, optional, to taste
- Fresh Basil, chopped, optional for garnish
- additions: cayenne pepper (pinch - added a perfect subtle heat)
Heat the oil in a large pot.
Dice and add the onion, minced garlic and bay leaf.
Sauté over medium until the onions are soft and translucent but not browned.
Add diced tomatoes and cook for about 10 – 15 minutes or until the tomatoes have softened, released their juices and lost their skins.
Stir in the sugar, bread and broth, then bring the soup to a boil then reduce it to a simmer.
Once the bread is soft and begins to break down, remove the bay leaf.
Using a hand immersion blender, mix the soup until smooth.
In batches if necessary, pass the soup through a mesh strainer and return to a cleaned pot. (I saved the scrappings as they were so tasty, I simply could not have thrown them away! They were delicious spread over some toast!
Reheat as necessary.
Add salt, and pepper if desired. Seasoning to taste.
Garnish with fresh basil.
Serves 4. (or 2 if you are Derek and Katie and each eat enough for two people!!)
We served this with a grilled cheese made from fontina cheese and prosciutto. On mine, I also spread some of that tomato "scrapping" goodness before grilling the sandwich. It was fabulous.
No comments:
Post a Comment