Use fresh tomatoes to make this luscious creamy tomato soup. It is quite easy to make and much more tasty than a can of cream of tomato soup.
If you are lucky enough to grow your own tomatoes or have a good farmer's market nearby, you can easily freeze tomatoes without the fuss of canning, and they will also taste fresher than canned. Simply wash, pat dry, place whole tomatoes in a freezer zip-top bag, suck out the air with a straw, seal, and freeze. When you thaw them, the skins will slip right off, and they are ready to go.
This recipe is courtesy of Judy Gorman's "Vegetable Cookbook."
- 3 tablespoons butter
- 1 medium onion (coarsely chopped)
- 2 tablespoons all-purpose flour
- 2 cups water
- 4 pounds tomatoes (peeled, seeded and cut into pieces)
- 2 tablespoons light brown sugar
- 6 whole cloves
- 1 teaspoon salt
- Dash freshly ground black pepper
- 1 cup whipping cream
- Melt the butter in a large saucepan.
- Add the onion and toss to coat.
- Stir over medium heat until the onion is tender.
- Sprinkle on the flour and continue stirring over medium heat until the mixture foams.
- Stir in the water and bring to a boil.
- Measure 3/4 cup of the tomato pieces and set aside. Add the remaining tomato pieces to the boiling mixture.
- Stir in the brown sugar and cloves.
- Reduce the heat and cook, uncovered, at a gentle bubble for 30 minutes.
- Transfer to a food mill and force the mixture through.
- Return to the saucepan and stir in the reserved tomato pieces.
- Blend in the salt, pepper, and cream.
- Gently warm the soup over medium heat but do not boil.
Soup and sandwich is a classic combo. Grilled cheese is a favorite with cream of tomato soup. Make a simple grilled cheese of American on rye or regular white bread if you like things minimalist.
If you tend a bit more in the creative direction, use two or even three different cheeses; choose from Swiss, cheddar, Monterey Jack, pepper jack, blue, provolone, Gruyere, Gouda, Muenster or Havarti. Now, for the bread. Choose from sourdough, sort of a grown-up version of white; multigrain if you feel like assuaging your guilt; or pumpernickel or rye for a tangy taste. Thick slices make for a heartier sandwich and also hold together better.
With the cream of tomato soup, adding fresh tomato slices to a grilled cheese is a no-brainer. Also, delicious. Other tasty ideas are red onions, slices of avocado, crispy slices of bacon, mushrooms, hamburger dill pickles, black olives or poblano peppers.
This casual meal calls out for a beer. A pale bock lager or amber ale goes great with medium-sharp cheddar, hefeweizen with Monterey Jack, and a dark porter with sharp cheddar. If you are more into wine, zinfandel and syrah/shiraz go great with sandwiches dominated by yellow cheese, but chardonnay and riesling make a good pairing with sandwiches made of mostly white cheeses, except sharp white cheddar, which is better with a red wine.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||6 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||6 g|