I will confess I'm not a huge fan of soup... usually lots of effort for so so effect. J. Kenji Lopez-Alt completely changed my mind after I made his tomato soup from his comprehensive book, The Food Lab: Better Home Cooking Through Science. I hear him on my favorite podcast, Cooking Issues and finally checked out his book. It's a great read, with lots of basic tips on upgrading the usual favorites. My first one I tackled is the tomato soup and it has made it into the weekly rotation. So much I have the Muir Glen's on my amazon subscribe and save!
I started making this in winter when I didn't have fresh herbs so I topped with homemade basil oil which complimented this perfectly.
I started making this in winter when I didn't have fresh herbs so I topped with homemade basil oil which complimented this perfectly.
15 Minute Pantry Tomato Soup
The Food Lab by J. Kenji Lopez-Alt
5 tablespoons unsalted butter
1 1/2 cups onion, finely diced
1 pinch red pepper flakes
1/2 teaspoon dried oregano
1 tablespoon all-purpose flour
2 cans 28 ounce whole tomatoes , with juice
1/2 cup whole milk or heavy cream
kosher salt
black pepper, freshly ground
2 tablespoons whiskey, vodka, or brandy
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs - parsley, basil or chives
1. Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add the pepper flakes and oregano and cook, stirring, for 30 seconds. Add the tomatoes, with their juice, and stir, scraping the flour up off the bottom of the pan. Add the milk or cream and cook, stirring occasionally and breaking up the tomatoes with the spoon, until the whole thing comes to a boil. Reduce to a simmer and cook for 3 minutes.
2. Remove the soup from the heat and puree using an immersion blender. Or transfer to a standing blender, in batches if necessary, and puree, staring on low speed and gradually increasing to high, then return to the pan. Season the soup to taste with salt and pepper. Stir in the whisky, if using, and bring to a simmer. Serve immediately topping each serving with a generous drizzle of olive oil, a sprinkle of herbs, and if you like a crack or two of freshly ground pepper, with grilled cheese sandwiches alongside.
The Food Lab by J. Kenji Lopez-Alt
5 tablespoons unsalted butter
1 1/2 cups onion, finely diced
1 pinch red pepper flakes
1/2 teaspoon dried oregano
1 tablespoon all-purpose flour
2 cans 28 ounce whole tomatoes , with juice
1/2 cup whole milk or heavy cream
kosher salt
black pepper, freshly ground
2 tablespoons whiskey, vodka, or brandy
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh herbs - parsley, basil or chives
1. Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add the pepper flakes and oregano and cook, stirring, for 30 seconds. Add the tomatoes, with their juice, and stir, scraping the flour up off the bottom of the pan. Add the milk or cream and cook, stirring occasionally and breaking up the tomatoes with the spoon, until the whole thing comes to a boil. Reduce to a simmer and cook for 3 minutes.
2. Remove the soup from the heat and puree using an immersion blender. Or transfer to a standing blender, in batches if necessary, and puree, staring on low speed and gradually increasing to high, then return to the pan. Season the soup to taste with salt and pepper. Stir in the whisky, if using, and bring to a simmer. Serve immediately topping each serving with a generous drizzle of olive oil, a sprinkle of herbs, and if you like a crack or two of freshly ground pepper, with grilled cheese sandwiches alongside.
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