The weather is, he said politely, a bit uneven. As it careens wildly about, I look for comfort in my food. And what's more comforting than tomato soup [pair it with grilled cheese sandwiches!]. But not just any old tomato soup! It only takes about 20 to 30 minutes to make this delicious version with hints of smoke and citrus. It's a great last minute meal. So enjoy! Spring will be here before we know it...maybe...
SLIGHTLY SMOKY TOMATO SOUP...
2 TBLS. OLIVE OIL
1/2 MEDIUM SWEET ONION, chopped- small dice
3 CLOVES GARLIC, finely chopped...or...2 TSP. GRANULATED GARLIC
2 TBLS. DOUBLE CONCENTRATE TOMATO PASTE
3 TBLS. GRANULATED SUGAR
1 TBLS. SMOKED PAPRIKA
3/4 TSP. ALEPPO PEPPER
2 TSP. NORTHWEST ALDER SMOKED SALT
1/2 TSP. COARSE BLACK PEPPER
2 15 OZ. CANS CHOPPED TOMATOES [I highly recommend Muir Glen fire-roasted]
1 TBLS. ORANGE FLAVORED OLIVE OIL
2 CUPS CHICKEN BROTH, divided
3 TBLS. MEXICAN CREMA [you can substitute sour cream or heavy cream]
In a medium/large saucepan, heat olive oil.
Add chpped onion and cook over medium/high heat, stirring often, for about 5 minutes, until softened and just slighty browned. Reduce heat to medium/low.
Stir in garlic. Cook, stirring, for about 1 minute.
Add tomato paste. Cook, stirring often, for 3-4 minutes until mix deepens in color.
While tomato paste is cooking, mix together the sugar, paprika, Aleppo pepper, smoked salt, and black pepper.
Add spice mix to pan. stir for a minute or two. The paste should turn a beautiful deep reddy brown color and the fragrance of the spices should smack you in the face.
Add 1 can tomatoes. Stir. Add second can tomatoes. Stir
Add 1 cup chicken broth. Stir and remove from heat.
Using a hand-held blender, carefully puree the mix [the possibility of spatter is high!]. Keep it somewhat textured, but without big chunks of tomato.
Whisk in orange oil.
Add second cup of chicken broth. simmer for a while [at least 1/2 hour...more is fine] over very low heat.
Just before serving, whisk in the crema.
Serve with croutons or Bill's Dill+Lemon spiced oyster crackers.
It's a little bit smoky. It's a little bit citrusy. It's a little bit sweet. It's a lot delicious!
SLIGHTLY SMOKY TOMATO SOUP...
2 TBLS. OLIVE OIL
1/2 MEDIUM SWEET ONION, chopped- small dice
3 CLOVES GARLIC, finely chopped...or...2 TSP. GRANULATED GARLIC
2 TBLS. DOUBLE CONCENTRATE TOMATO PASTE
3 TBLS. GRANULATED SUGAR
1 TBLS. SMOKED PAPRIKA
3/4 TSP. ALEPPO PEPPER
2 TSP. NORTHWEST ALDER SMOKED SALT
1/2 TSP. COARSE BLACK PEPPER
2 15 OZ. CANS CHOPPED TOMATOES [I highly recommend Muir Glen fire-roasted]
1 TBLS. ORANGE FLAVORED OLIVE OIL
2 CUPS CHICKEN BROTH, divided
3 TBLS. MEXICAN CREMA [you can substitute sour cream or heavy cream]
In a medium/large saucepan, heat olive oil.
Add chpped onion and cook over medium/high heat, stirring often, for about 5 minutes, until softened and just slighty browned. Reduce heat to medium/low.
Stir in garlic. Cook, stirring, for about 1 minute.
Add tomato paste. Cook, stirring often, for 3-4 minutes until mix deepens in color.
While tomato paste is cooking, mix together the sugar, paprika, Aleppo pepper, smoked salt, and black pepper.
Add spice mix to pan. stir for a minute or two. The paste should turn a beautiful deep reddy brown color and the fragrance of the spices should smack you in the face.
Add 1 can tomatoes. Stir. Add second can tomatoes. Stir
Add 1 cup chicken broth. Stir and remove from heat.
Using a hand-held blender, carefully puree the mix [the possibility of spatter is high!]. Keep it somewhat textured, but without big chunks of tomato.
Whisk in orange oil.
Add second cup of chicken broth. simmer for a while [at least 1/2 hour...more is fine] over very low heat.
Just before serving, whisk in the crema.
Serve with croutons or Bill's Dill+Lemon spiced oyster crackers.
It's a little bit smoky. It's a little bit citrusy. It's a little bit sweet. It's a lot delicious!
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