Even though it is the start of a brand new year (that is going to be so much better than last year – eventually!) many of us are still wrestling with issues caused by the pandemic. Restaurants are still closed to indoor dining in our state and the weather is not at all conducive to outdoor dining here in the Upper Midwest. So, we are still in stay home and cook mode. Good thing we like to cook together!
For this first full week of January in 2021, I’m featuring two perennial favorites that go well together. With a twist, of course! The first is a tomato soup. A cream of tomato soup, to be precise. (Naturally, the second one this week will be a grilled cheese recipe.) The twist is the bit of orange zest grated into the soup at the end. It adds a bright bit of punch to the soup. In the winter, tomato soup & grilled cheese is our go-to lunch meal, as well as our too-tired-to-figure-out-what-to-make-for-dinner choice. Easy, quick, & comforting! Enjoy!
Cream of Tomato Soup
Cream of Tomato Soup (adapted from foodandwine.com) Total Time Required: 30 minutes, Makes: 6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil
- 2 medium onions, very thinly sliced
- 4 garlic cloves, very thinly sliced
- 1 celery rib, very thinly sliced
- 4 (14 1/2-ounce) cans diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 2 cups chicken broth
- 1/4 teaspoon cayenne pepper
- salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons unsalted butter
Getting all the veggies prepped.
Instructions:
In a large soup pot, heat the olive oil until shimmering. Add the sliced onions, garlic and celery, then cover and cook over moderately high heat, stirring occasionally, until the vegetables are softened, about 5 minutes.
Start by cooking the veggies.
Uncover and continue to cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes longer.
The veggies are cooked.
Stir in the diced tomatoes and their juices, the tomato paste, and sugar.
Next up are the tomatoes, salt, & sugar.
Cook for 5 minutes. Add the broth and cayenne. Season the soup with salt and black pepper to taste and cook it for 10 minutes longer.
Then the broth and seasonings.
Using a wand blender, puree the soup.
Blend it all together.
Stir in the heavy cream and orange zest. (Or use a blender and puree the soup in batches. Return the soup to the pot and stir in the heavy cream and orange zest.)
Add the cream.
Add the orange zest.
Simmer the soup over moderate heat for 2 to 3 minutes. Add the butter and stir until melted.
Ready to serve!
Transfer the soup to shallow bowls and serve.
Creamy and delicious!
Just the pick-me-up we need right now! ~Linda
Cream of Tomato Soup (adapted from foodandwine.com) Total Time Required: 30 minutes, Makes: 6 servings
Ingredients:
- 1/4 cup extra-virgin olive oil
- 2 medium onions, very thinly sliced
- 4 garlic cloves, very thinly sliced
- 1 celery rib, very thinly sliced
- 4 (14 1/2-ounce) cans diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 2 cups chicken broth
- 1/4 teaspoon cayenne pepper
- salt and freshly ground black pepper
- 1 cup heavy cream
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons unsalted butter
Instructions:
In a large soup pot, heat the olive oil until shimmering. Add the sliced onions, garlic and celery, then cover and cook over moderately high heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Uncover and continue to cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes longer. Stir in the diced tomatoes and their juices, the tomato paste, and sugar. Cook for 5 minutes. Add the broth and cayenne. Season the soup with salt and black pepper to taste and cook it for 10 minutes longer.
Using a wand blender, puree the soup. Stir in the heavy cream and orange zest. (Or use a blender and puree the soup in batches. Return the soup to the pot and stir in the heavy cream and orange zest.) Simmer the soup over moderate heat for 2 to 3 minutes. Add the butter and stir until melted. Transfer the soup to shallow bowls and serve.