I will confess I'm not a huge fan of soup... usually lots of effort for so so effect. J. Kenji Lopez-Alt completely changed my mind after I made his tomato soup from his comprehensive book, The Food Lab: Better Home Cooking Through Science. I hear him on my favorite podcast, Cooking Issues and finally checked out his book. It's a great read, with lots of basic tips on upgrading the usual favorites. My first one I tackled is the tomato soup and it has made it into the weekly rotation. So much I have the Muir Glen's on my amazon subscribe and save!
I started making this in winter when I didn't have fresh herbs so I topped with homemade basil oil which complimented this perfectly.
15 Minute Pantry Tomato Soup
The Food Lab by J. Kenji Lopez-Alt
5 tablespoons unsalted butter
1 1/2 cups onion, finely diced
1 pinch red pepper flakes
1/2 teaspoon dried oregano
1 tablespoon all-purpose flour
2 cans 28 ounce whole tomatoes , with juice
1/2 cup whole milk or heavy cream
black pepper, freshly ground
2 tablespoons whiskey, vodka, or brandy
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs - parsley, basil or chives
1. Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add the pepper flakes and oregano and cook, stirring, for 30 seconds. Add the tomatoes, with their juice, and stir, scraping the flour up off the bottom of the pan. Add the milk or cream and cook, stirring occasionally and breaking up the tomatoes with the spoon, until the whole thing comes to a boil. Reduce to a simmer and cook for 3 minutes.
2. Remove the soup from the heat and puree using an immersion blender. Or transfer to a standing blender, in batches if necessary, and puree, staring on low speed and gradually increasing to high, then return to the pan. Season the soup to taste with salt and pepper. Stir in the whisky, if using, and bring to a simmer. Serve immediately topping each serving with a generous drizzle of olive oil, a sprinkle of herbs, and if you like a crack or two of freshly ground pepper, with grilled cheese sandwiches alongside.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
All Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raspberry Rice Risotto Roast Salad Salt Sandwich Siracha Slaw Slow Cooker Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Walnuts Wisconsin Winter Farmer Zombie Zucchini