Sunday, January 23, 2011

Souper Snappy Tomato Soup

Tomato soup has never one of my favorites until I had the Tomato Basil Soup at la Madeleine.  It was so creamy and flavorful and homemade tasting, very much unlike the red-and-white canned version!  I have made a copycat  of their recipe before and it is very good, but it contains heavy cream.  I'm trying to lose a little weight and wanted to try a tomato soup without cream.  Cooks Illustrated is the source for this version which uses white bread to add body.  Because it comes together in a snap, I classify this as a ch-eat!



Creamless Creamy Tomato Soup
Source:  Cooks Illustrated Magazine
(click here to print recipe)

2T. extra virgin olive oil (original recipe called for 1/4 cup but I cut it back)
1medium onion , chopped (about 1 cup)
3medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes (optional--I used 1/4 tsp.)
1bay leaf
228-oz. cans whole tomatoes packed in juice
1T. brown sugar
3large slices good-quality white bread, crusts removed, torn into 1-inch pieces
2cups low-sodium chicken broth
2T. brandy (optional--I omitted)
1/4cup chopped fresh chives or green onion tops




Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf.



Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain.


Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.



Transfer half of soup to blender. Process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup. 


Return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives or green onions, and drizzle with olive oil, if desired.



I estimated that this makes about six 12-oz. servings with about 170 calories per serving.

I don't have an immersion blender, but using it to blend the soup in the pot would be ideal if you own one.  I thought I would give an electric mixer a try instead.  EPIC FAIL.  Take my word for it.

1 comment:

bellagracehomestaging.com said...

Now that looks like some delicious tomato soup & perfect for the cold weather we're having rihgt now in Texas.

Blessings to you & your nest!
Jen