I do believe I’ve posted 3 different tomato soup recipes, but here’s the thing: I can’t help it. I love tomato soup. Most people love a good, creamy tomato soup, and as it’s snowing a half-foot today, it felt right. But it seems with all of my fiddling with recipes, I can’t get my soup to STOP tasting like hot marina sauce. However, today, with a house fully infected with cabin fever and time to kill…I got it.
Not Marinara Tomato Soup
2 lbs of gourmet or heirloom tomatoes
3 cloves of garlic
1 white onion
4 organic, fresh carrots (do not get bagged carrots…the fresh, never-bagged carrots are quite different, and double the flavor.)
3 stalks of celery
1 Tbsp of oregano (for this recipe, I like the paste version in the tube…fast and easy, and blends easily.)
1 Tbsp of basil (same…get the paste.)
Freshly ground sea salt and pepper
2 cups of chicken broth
1 to 1.5 cups of half and half
Cut the tomatoes, and spread them skin side down on a foil-covered cookie sheet. Put the cloves on the sheet, but do not peel them. Drizzle with a bit of olive oil, and a bit of salt. Roast in an oven at 400 degrees until skins just start to crinkle and brown (not too brown, just barely the hint that they might be turning), about 45 minutes.
Meanwhile, chop the mirepoix (onions, carrots, celery). Soften and cook in olive oil in your soup pot. When the tomatoes have cooled just a bit, pour into the soup pot. If you use large tomatoes, and can peel off the skins, it will save you the sieving step, but I used small, so there was no way I was peeling tiny, hot tomatoes. Squeeze the garlic out of their skins. Add the oregano and basil. Mix. Add chicken broth. Bring to a simmer. When it smells like heaven, add the half and half and process. I use a Cuisinart Smart Stick, but you can use your blender or processor. If you like soup, a Smart Stick is worth the investment. Just stick it in the soup pot and stir, and it will puree just about anything. Taste and salt and pepper.
I’m not one to sieve. I’m too lazy, and I like texture. But today, something told me to try. I sieved about 75%, because I do not like fully sieved soups (too watery). OH-MA-GOODNESS. I had to write the recipe down immediately, because I just threw this together, and I never want to forget it. I don’t care if I’m bragging: you’all, this is hands down, the best tomato soup I’ve ever had. And to think it only took me a bajillion attempts!