20 December 2020
Recipe from The Food Lab, W. W. Norton, 2015, p. 208
I started reading this huge book recently and when I was thinking of making some tomato soup I skipped ahead and found the recipe. It was advertised to be quick and not require any special ingredients, so well worth trying. I have tried several other tomato soup recipes and am curious how this one will compare.
A finely diced onion was cooked in butter in a sauce pan to soften the onion. Red pepper flakes (about 1⁄16 of a teaspoon) and dried oregano were added and cooked until fragrant. Flour was added and cooked followed by canned whole tomatoes with their juice, and milk. This was brought to a boil then simmered for just 3 minutes. The tomatoes were mashed roughly with a potato masher and an immersion blender was used to purée the soup. It was seasoned with salt and pepper and enhanced with the addition of some bourbon. Total time was about 30 minutes.
Unfortunately, doing a side-by-side comparison of soups made using different recipes is not practical, so I can't say with any confidence if this soup was better or worse than others I have made. My impression is that it was okay but not a great soup. Nonetheless I would like to make it again, using better quality tomatoes (I used a store-brand organic tomato) and the blender to purée instead of the immersion blender. I'm not totally sold on the bourbon, an optional ingredient, but perhaps it adds some complexity that I would miss. I also am interested in knowing how well the soup that is still in the freezer has fared.
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