CREAM OF TOMATO SOUP WITH ACINI DI PEPE
This is a perfect soup to chase away those midwinter blahs. It is very quick and easy to put together. It is one of my favorite soups and the original recipe comes from 365 Ways to Cook Pasta by Marie Simmons. If you can't find acini di pepe pasta, you can use any solid tiny pasta shape.
Provided by buzzsau
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes. (I just usually put in blender or food processor and puree). Add the chicken broth. Heat to simmering.
- Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
- Add the acini di pepe and heat through. Add salt to taste.
- Sprinkle each serving with plenty of black pepper.
Nutrition Facts : Calories 339.8, Fat 19.7, SaturatedFat 11.8, Cholesterol 64.5, Sodium 670.3, Carbohydrate 34.8, Fiber 3, Sugar 9.1, Protein 7.8
ULTIMATE CREAM OF TOMATO SOUP
Hard to believe this delicious soup is made with canned tomatoes! Besure to use whole tomatoes packed in juice, not puree; you'll need some of the juice for the soup. DO NOT SKIP the roasting of the tomatoes; a little more effort, but worth it! Recipe comes from Cook's Illustrated with a slight modification.
Provided by Galley Wench
Categories Low Protein
Time 55m
Yield 6 Cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees; adjusting oven rack to upper-middle position.
- Line cookie sheet with foil.
- Spread tomatoes in single layer on foil, and sprinkle evenly with brown sugar.
- Bake until all liquid has evaporated and tomatoes begin to color, about 30 minutes.
- Let tomatoes cool slightly, then peel them off foil; transfer to small bowl and set aside.
- Heat butter over medium heat in medium nonreactive saucepan until foaming; add shallots, tomato paste, and allspice.
- Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.
- Add flour and cook, stirring constantly, until thoroughly combined, about 30 seconds.
- Whisking constantly, gradually adding chicken stock; stir in reserved tomato juice and roasted tomatoes.
- Cover, increase heat to medium, and bring to boil; reduce heat to low and simmer, stirring occasionally, to blend flavors, about 10 minutes.
- Remove from heat and using an immersible blender puree the tomatoes.
- (If using a blender, strain mixture into medium bowl.Transfer tomatoes and solids in strainer to blender; add 1 cup strained liquid and puree until smooth. Return to pan and add remaining reserved liquid.).
- Add cream, and heat over low heat until hot, about 3 minutes.
- Remove from heat and stir in brandy or sherry; season to taste with salt and cayenne, and serve immediately.
- To Make Ahead.
- This soup can be prepared through step 11 cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 12.
Nutrition Facts : Calories 259, Fat 16.5, SaturatedFat 9.8, Cholesterol 49.6, Sodium 147.1, Carbohydrate 21.9, Fiber 3.6, Sugar 12.3, Protein 5.4
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