As much fun as I am having posting all these cookies - and sweet treats always get the most comments and attention - it's time for something savory.
Canned tomato soup is a staple at our house for nights when we want something really fast but somewhat nutritious. We pair it with grilled cheese or maybe some frozen pierogies and onions sauteed in a bit of butter. However, I've been wanting to find a basic tomato soup recipe that I could make on my own, avoiding the high fructose corn syrup found in the canned varieties.
A Year in a Vegetarian Kitchen - has a recipe for Creamy Tomato Soup. Only there's no cream. So I'm not really sure why he calls it Creamy Tomato Soup at all. In any case, I tried it and loved, loved it.
This recipe calls for roasting canned tomatoes to intensify their flavor. This step is not hard, but it takes a bit of time - especially since I once did a double batch - which probably keeps it from being a true quick and easy recipe. The tomatoes are paired with leeks, tomato paste, a bit of freshly grated nutmeg and butter. While I did cut the butter down by one tablespoon, I would not recommend skipping it entirely - I think it is responsible for some of the lovely flavors that shine through in this soup.
And lovely it is. It's a simple soup with only a few ingredients, but it ends up tasting more complex than you might expect. Each time you take a bite, it seems like a new flavor surprises you. I overdid the cayenne a little bit the first time - tomato soup is not generally something I expect or want to be spicy - but did keep it in the second time in lesser amounts just to give the soup a little punch - not heat really, just an added dimension.
I was able to JUST barely fit a double recipe in my Dutch oven - it very nearly overflowed the top. I have one batch tucked away in the freezer but I'm not sure how long I'll be able to resist bringing it out for dinner.