This week has been nothing short of a whirlwind and it’s only Wednesday night. One minute I’m walking on clouds, and the next I feel like banging my head against a wall. Lucky for me, today was a good day. With the exception of one annoying Spanish 102 test. But all of that is done for now, and I can just relax at my desk and breath in the fresh spring air as it streams in through the window. According to the weather report, it will soon be gone.
Hamden is in for a rather cruel April Fool’s joke courtesy of Mother Nature. We thought maybe Spring had FINALLY arrived with today’s sunshine and warmth, but the remainder of this week and weekend will show us how false our collective hope truly is. So if this constant hot and cold treatment from Mama Earth has you down, The Room Service has a recipe to warm you back up.
This tomato soup is one of the easiest and most satisfying things I know how to make. Most of the ingredients you will already have in your pantry. It’s not very heavy like some homemade tomato soups, but far from watery like the canned variety. My mom is the queen of making soups and having them on hand for an easy and satisfying dinner.
I suggest you whip up this soup in your spare time on Friday, and enjoy it as we get attacked with snow, sleet, and rain throughout the weekend. It should go without saying, but if you’re going to be eating tomato soup, you should always have the ingredients for a grilled cheese on hand as well.
Creamless Creamy Tomato Soup — Serves 6 to 8
NOTE: If half the soup fills your blender by more than two-thirds, process your soup in three batches. You can also use an immersion blender to process your soup directly in the pot.
¼ cup Extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped medium
3 medium garlic cloves, minced or pressed through a garlic press
Pinch hot red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomato packed in juice
1 tablespoon brown sugar
3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
Table salt and ground black pepper
1. Heat 2 tablespoons olive oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
2. Stir in tomatoes and their juice. Using a wooden spoon or a fork, mash the tomatoes against the side of the pot, until pieces no bigger than 2-inches remain.
3. Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
4. Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot.
5. Stir in chicken broth. Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and drizzle with olive oil.
Printed in the 2011 edition of Cooks Illustrated: Soups & Stews