RECIPE ALERT: Cream of Tomato Soup

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cream-of-tomato-soup1

The “men in blue” just love when we start serving the hearty soups of fall and winter. Gino Dalesandro, our Director of Food Services, decided to share one of his favorite soup recipes for this chilly season. Please enjoy and make sure to stay warm!

Here are a couple of helpful tips to follow when preparing this dish:

1. You must first peel and seed the tomatoes for this soup. The skin can add bitterness and the texture of the soup is so much creamier if the seeds are removed.
2. Use heavy cream. The extra fat gives the soup a velvety texture and cuts the acidity of the tomatoes so the cream won’t curdle in the soup. If you want to make a lower fat version, simply replace the heavy cream with evaporated skim milk thickened with a little stock and cornstarch.

Cream of Tomato Soup

10 whole tomatoes, peeled, seeded, and chopped coarsely*
1 tablespoon virgin olive oil
2 whole onions, thinly sliced
4 garlic cloves, thinly sliced
1 cup tomato puree
1 quart chicken stock or vegetable stock
1 cup heavy cream
1 tablespoon salt
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chopped dill

Directions: Heat the olive oil in a large stockpot and sauté the onions and garlic until golden. Add the fresh tomatoes and tomato puree. Continue cooking for 6 to 8 minutes at medium heat. Add the chicken stock and simmer for 30 minutes. Strain the broth and puree the vegetables in a food processor. Combine the broth with the pureed vegetables, add the cream, salt, and pepper, and continue cooking for another 10 minutes. Garnish with chopped dill and serve hot.

*To peel and seed tomatoes, cut an X on the bottom of each tomato, place in a large pot of boiling water, and boil 3 minutes. Remove from the boiling water and plunge them into ice water. When the tomatoes are cool, peel away the skin. Slice in half and squeeze out the seeds.

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