With pretty much everyone I know battling some form of cold/flu/sinus travesty, I started daydreaming about DIY instant soups free of questionable additives and shocking sodium content.
'tomato soup' on Serious Eats
While October might be pushing it for "late summer," farmers' markets can still be counted on for inexpensive, past-their-prime tomatoes. And those are perfectly suited for the treatment they get in this wonderful soup, from the Saltie cookbook: a slow roast with olive oil to concentrate their acidity and sweetness. Along with garlic, sage, and rosemary, they're the heart of this spare and satisfying soup.
For this simple autumn soup, canned tomatoes get drained of their liquid, spread out on a roasting pan, and baked with brown sugar until they're bubbly, browned, and intensified in flavor. Rather than making the soup taste sweet, the brown sugar simply vanishes into the background, making the soup's flavor a lot more full and rounded. Taking a cue from the classic tomato-soup-and-grilled-cheese combo, the final product gets topped with crusty, cheesy cheddar croutons.
The flavors of the Southwest come alive in this easy skillet supper featuring ground beef, picante sauce, tortillas and Cheddar cheese - it's a family favorite that's on the table in just 25 minutes.
I usually hate tomato soup. I don't hate many things, but a bowl of bland off-red soup is a rare exception. Blended soups in general tend to be boring and homogeneous, and tomato is, at least for me, the worst offender. So why am I telling you about a tomato soup, especially when I could be whipping up another sublime BLT? Leave it to Martha Stewart to sort things out. Instead of simply blending all the vegetables, only the roasted tomatoes, carrots, and garlic are pureed.
Rose Levy Beranbaum created this cake for Campbell's soup and explains in the recipe's introduction that the tomato soup adds both color and a zing to the cake. She also claims that no one can ever guess what the mystery ingredient is when she brings it to a party. So is it fantastic or kind of foul? I had to try it out for myself.
I've long been on a search for a spectacular tomato soup recipe that doesn't achieve greatness by adding lots of heavy cream, the most common way to temper the acidity of tomatoes. I already love the variation using bread that...
The dawn of 2009 is upon us, and with the infant year comes millions (if not billions) of resolutions to eat healthier, get in shape, and save mad dough. For most of us (see: me), these newly acquired good habits...
For a tomato soup to succeed it needs something to ease the palate, because a soup made of tomatoes all on their own would be too acidic to enjoy. Often the solution is to adding milk or cream to mitigate...