Tomato Soup

I wanted to wait for tomato season for this, but I watched a stand-up special this morning that inspired me. (Chris Gethard ‘Career Suicide’  (Check it out. Please.))    Just wait for tomato season for a proper tomato ketchup recipe…

For some reason, I’ve had a skill for pureeing tomatoes.  Not sure where it started.. likely wanting to improve upon the canned version that my mom always made (love you mom).  I remember making soup for my friend Mark (best cook I’ve ever seen) in cooking school which ended up on the menu at Quince.  Most recently, this was “the best soup i’ve ever had” by a man that has owned many restaurants..   not “the best tomato soup”  “the best SOUP”…   I love the stuff, clearly.  I make it any chance I can.

This brings us to my point of this article..  I don’t remember any of the recipes.  I was either drunk (most likely) or I was just winging it (also likely).  But for some reason, I thought that booze helped creativity.  Does it?   I’m going to just say that it doesn’t.  I’m absolutely more thoughtful without alcohol and equally as creative and better yet, curious about cooking.

So, today, lets put it to the test.   May I present to you, out-of-season tomato soup.  Enjoy.

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  • 4 T Olive Oil
  • 4 Cloves Garlic – Thinly Sliced
  • 1 big bunch Basil – Leaves Only
  • 2 8 oz Cans Crushed Tomatoes – San Marzano (Also, canned tomatoes are far better than fresh)
  • .25# Parmesan Rinds/Scraps
  • 3 C Half and Half
  • 1 C Vegetable Stock or Chicken Stock
  • Kosher Salt
  • White Pepper
  • Tabasco

 

  • In a stock pot on high, add the olive oil.  When Its VERY HOT, add the basil.  The trick is to fry the basil until its crispy.  Stir it constantly.
  • Add the garlic and cook until you can just smell it.
  • Add the tomatoes, half and half, parmesan rinds, and vegetable stock.  Stir.
  • Bring this to a Simmer (Not a Boil), then reduce to a low simmer.  You want to cook out the acidity of the tomatoes, so, taste it along the way.
  •  When you feel confident that the acid is gone (15 min or so), blend the heck out of it.
  • Strain.  Return to a clean stock pot and season with Salt, White Pepper and Tabasco.
  • Serve with a grilled cheese sandwich

 

 

 

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