My Tomato Soup

[cubbies]

First, I generously pour enough olive oil into a pan to glaze it. Then i put in my chopped white onion and chopped red pepper. I throw in a 1/4 teaspoon of salt, fresh ground pepper and a dash of cayenne red pepper. At the same time, I am preparing my stock. I prefer a chicken stock.

I cook this at a medium temp until the onions begin to turn color. Then I add in some crushed cloves of garlic,and fresh taragon. I also add a roma tomato paste that I made myself..I let that cook for two minutes on medium heat.

Now I add my stock and my chopped heirloom tomatoes. cover it and let it cook for twenty minutes.

I have no patience so, i don't wait for it to cool. I pour it into the blender and puree it for 15 seconds. add heavy cream then puree for 15 more.

Pour into a bowl, drizzel with the remaining cream, garnish with fresh taragon and parmesan cheese...

At the same time, grill two 12oz grass fed ribeyes on low heat. throw an array of vegetables into a tinfoil boat coated in salt, fresh ground pepper and olive oil.

Eat, drink have sex.

This was my night. a good night. i will always cherish this night.

None of this was done through mail order tomato seeds.

 

[naughtycakes]

Sounds amazing... you make your own stock? Wow.

My sister is a chef, her stocks are divine - chicken, shrimp and beef, usually. Her soups are legendary, seriously.

I have one soup that I make that's amazing, been obsessed with it for a few years, tweaking it and such. It's a chicken calabash soup, but I use store-bought organic, free-range chicken stock.

I do use my own shallot-infused olive oil, start on low heat and slowly simmer a whole red onion, the white parts of a leek and the white parts of a bunch of green onion. I don't let them caramelize, but almost. I add two to four Peruvian aji amarillos - an orange-colored, long, spicy chili that looks like a jalapeno but has more of a kick with the flavor of a yellow bell pepper - and salt.

I throw in the chopped calabash, sometimes I use butternut squash, depends what's ripe at the store. Sautee that for a bit, then the stock, some Peruvian corn still on the cob, and four chicken thighs, bone, skin and all.

No spices, the soup is so flavorful, doesn't need any. Once the calabash dissolves and thickens the soup, I throw in some frozen peas.

Soooo good

It's my version of Chupe de Camaron - a traditional calabash shrimp soup.

 

[naughtycakes]

You know what's really good with Tomato Soup?

Grilled cheese - feta, gouda & cheddar - with bacon

My roommate in college taught me to eat tomato soup with cheese puffs... that's pretty good, too.

 

[Brian_In_Denile]

Add some crusty old bread when pureeing. You're welcome.

 

[coastal-boy]

The tomatoes must be roasted.

I never liked taragon but I would toss in some fresh basil

 

[Brian_In_Denile]

The tomatoes must be roasted.

I never liked taragon but I would toss in some fresh basil

ditto on the taragon.

 

[coastal-boy]

You know what's really good with Tomato Soup?

Grilled cheese - feta, gouda & cheddar - with bacon

You can eat tomato soup without grilled cheese?