Cream of Tomato Soup I

Cream of Tomato Soup with Basil and Spices Recipe

Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cream of tomato soup is a classic comfort food that is perfect for a cozy night in or a special occasion. This creamy and flavorful soup is a favorite among many, and it is surprisingly easy to make at home. In this article, we will explore the history of the recipe, cooking tips and tricks, nutrition information, serving suggestions, recipe variations, and more.

History

Cream of tomato soup has been a popular dish for centuries, with variations of the recipe appearing in different cultures around the world. The combination of tomatoes, cream, and spices creates a rich and satisfying soup that is perfect for any occasion. The recipe has evolved over time, with different regions adding their own unique twist to the dish. Today, cream of tomato soup is enjoyed by people of all ages and is a staple in many households.

Ingredients

0.5 stick unsalted butter (or margarine, or 4 tbsp olive oil)
2 medium onions, thinly sliced
3 large carrots, chopped moderately small
6 cloves garlic, minced
3 cans whole tomatoes in juice (optional: no salt)
4 cups water and enough instant chicken stock to make 4 cups of stock
8 leaves fresh basil, finely chopped
1 tsp dried basil, crumbled
0.5 tsp allspice
0.5 tsp nutmeg
1 cinnamon stick
salt and pepper to taste
2 cups heavy cream (alternative: soy milk, untested)
4 leaves fresh basil, finely chopped

How to prepare

Melt the butter in a large pot. Saute the onions, carrots, and garlic until the onions just start to caramelize. (I usually add the garlic somewhat later so it doesn't burn).
Add the tomatoes, stock, and spices except the fresh basil. Cook for 5 minutes.
Add the basil and cook for 50 minutes or until the vegetables are soft.
In batches, puree the soup in a blender and return to the pot. Alternatively, you can use an immersion blender, but the vegetable pieces won't be quite as small.
Add the cream and heat through.
Adjust the seasonings and serve with some of the additional basil sprinkled on top.
This soup pairs well with fresh bread or grilled cheese sandwiches.

Variations

For a vegan version of cream of tomato soup, substitute the cream with coconut milk or cashew cream. You can also add roasted red peppers or sun-dried tomatoes for a different flavor profile. For a spicy kick, add a pinch of cayenne pepper or red pepper flakes.

Cooking Tips & Tricks

When making cream of tomato soup, it is important to use high-quality ingredients for the best flavor. Fresh tomatoes are ideal, but canned tomatoes can also be used in a pinch. Sauteing the onions, carrots, and garlic before adding the tomatoes and stock helps to develop the flavors of the soup. Pureeing the soup in batches ensures a smooth and creamy texture, while adding cream at the end gives the soup a luxurious finish. Adjusting the seasonings to taste is key to creating a perfectly balanced soup.

Serving Suggestions

Cream of tomato soup pairs well with fresh bread or grilled cheese sandwiches. It can also be served with a side salad or a crusty baguette for a complete meal. Garnish with fresh basil or a dollop of sour cream for added flavor.

Cooking Techniques

Sauteing the vegetables before adding the tomatoes and stock helps to develop the flavors of the soup. Pureeing the soup in batches ensures a smooth and creamy texture. Adjusting the seasonings to taste is key to creating a perfectly balanced soup.

Ingredient Substitutions

If you don't have fresh basil, you can use dried basil instead. You can also substitute the soy milk with almond milk or oat milk for a dairy-free option. Feel free to customize the recipe to suit your taste preferences.

Make Ahead Tips

Cream of tomato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. You can also freeze the soup in an airtight container for up to 3 months.

Presentation Ideas

Serve cream of tomato soup in individual bowls garnished with a swirl of cream and a sprinkle of fresh basil. You can also drizzle with olive oil or top with croutons for added texture. A sprinkle of grated Parmesan cheese is also a delicious addition.

Pairing Recommendations

Cream of tomato soup pairs well with a variety of dishes, including grilled cheese sandwiches, Caesar salad, or a classic BLT sandwich. For a more elegant meal, serve the soup as a starter before a main course of roasted chicken or grilled fish.

Storage and Reheating Instructions

Store leftover cream of tomato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You can also freeze the soup in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin A: 30% of daily value per serving

Vitamin C: 45% of daily value per serving

Calcium: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains: Dairy (cream)

Summary

Cream of tomato soup is a rich and creamy dish that is high in carbohydrates and fats. It is a good source of protein and essential vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. However, it is important to note that this soup contains dairy, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Cream of tomato soup is a classic dish that is perfect for any occasion. This rich and creamy soup is easy to make at home and can be customized to suit your taste preferences. Whether you enjoy it as a comforting meal on a cold day or as a starter for a special dinner, cream of tomato soup is sure to satisfy your cravings.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was a chilly autumn day, and I was visiting my dear friend Margaret for tea. As we chatted and caught up on each other's lives, Margaret disappeared into the kitchen and returned with steaming bowls of creamy tomato soup. The aroma alone was enough to make my mouth water.

"Where did you learn to make this delicious soup, Margaret?" I asked, taking a tentative sip.

"Oh, this old recipe has been in my family for generations," she replied with a smile. "Would you like a copy to take home with you?"

I eagerly accepted the recipe, and from that moment on, Cream of Tomato Soup I became a staple in my own kitchen. I made it for my husband, my children, and eventually my grandchildren. Over the years, I have tweaked and perfected the recipe to suit my own tastes, but the basic foundation remains the same.

The key to a great Cream of Tomato Soup I lies in the quality of the ingredients. Fresh, ripe tomatoes are essential, as well as a good quality chicken or vegetable broth. I always make sure to use real cream for that rich, velvety texture, and a pinch of sugar to balance out the acidity of the tomatoes.

As I stirred the pot on the stove, memories flooded back to me of all the different recipes I have collected and learned over the years. From my own mother's hearty beef stew to my Aunt Edna's famous apple pie, each recipe holds a special place in my heart. And now, Cream of Tomato Soup I has joined the ranks as one of my favorites.

I remember the first time I made the soup for my grandchildren. They were hesitant at first, unsure of the vibrant red color and the unfamiliar taste. But as soon as they took their first spoonful, their faces lit up with delight. They begged me to teach them how to make it, and so I passed down the recipe to yet another generation.

Over time, I have shared the recipe with friends, neighbors, and even strangers who have tasted my soup and wanted to know my secret. And each time, I am filled with a sense of pride and joy at being able to pass on a piece of my culinary heritage.

As I ladle the steaming soup into bowls for my family dinner tonight, I can't help but feel grateful for all the people and experiences that have shaped me into the cook I am today. From Margaret's kitchen to my own, from my mother's recipes to my own creations, each recipe tells a story and carries with it a piece of my heart.

So as we gather around the table and savor the warm, comforting flavors of Cream of Tomato Soup I, I am reminded once again of the power of food to bring us together, to create memories, and to nourish not just our bodies, but our souls as well. And for that, I am truly thankful.