Wednesday, August 17, 2005
Creamy Tomato Soup
Source: Jack Bishop's A Year in a Vegetarian Kitchen
Creamy Tomato Soup
2 28-ounce cans whole tomatoes
1 tablespoon light or dark brown sugar
3 tablespoons unsalted butter (I think I used 2 or less)
2 medium leeks, white and light green parts, halved lengthwise, washed, and sliced crosswise into thin strips
1 tablespoon double-strength tomato paste (the kind in the tube)
1/8 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
2 cups vegetable broth
1. Move an oven rack to the middle position and heat the oven to 475 degrees. Line a large rimmed baking sheet with foil.
2. Drain the tomatoes in a strainer set in a bowl to collect the juices. With your fingers, carefully open the tomatoes, one at a time, letting the juices and seeds drop into the strainer. Place the seeded tomatoes on the foil-lined baking sheet. Sprinkle with the brown sugar and roast until the liquid has evaporated and the tomatoes are just beginning to color, about 20 minutes. Discard the seeds in the strainer and reserve the juice in the bowl. You should have about 2.5 cups strained tomato juice.
3. Melt the butter in a large saucepan over medium heat. When the foaming subsides, add the leeks and 1/2 teaspoon salt and cook, stirring often, until the leeks have softened, about 5 minutes. Add the tomato paste and nutmeg and cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute. Whisking constantly, add the vegetable broth until the mixture is smooth (without lumps of flour). Add the reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors, about 10 minutes.
4. Puree the soup in batches (or use your stick blender!) until perfectly smooth. Return the soup to a clean saucepan and adjust the seasonings, adding salt and cayenne pepper to taste. Warm and serve, or refrigerate in an airtight container for several days and then warm over low heat before serving.
I talked about this recipe HERE.