The challenge with most tomato soup recipe’s is that it they remind me too much of Italian sauces.
With all the basil and garlic, it turns out tasting like really delicious spaghetti sauce or marinara sauce. These common recipes are too Italian. (If that’s possible.)
For me, I don’t want Campbell’s tomato soup, (that’s what we grew up on), but, I want something that is just a beautiful rich tomato flavor. So, I researched and tried a bunch of recipes and I finally figured out what the missing ingredient was. There is one special ingredient to add a richness to a soup, and it will shock you.
Tomato Juice. We are accustomed to adding tomato sauce, but it’s really tomato juice we need. You still add in the diced tomatoes, plus I put a mirepoix and a variety of things, as you can see by my recipe there below.
I start out by sautéing the mirepoix with a pinch of red chili flakes. I add a little garlic. I don’t use too much, maybe a clove or a ½ teaspoon of powder. I barely use any basil, maybe a couple of leaves along with the parsley for freshness.
To be complete, it needs to have some garlic, but if it’s got a lot of garlic or if it has a lot of basil, it’s going to taste more Italian, and I just want it to taste like tomato soup. I add the cooking sherry to cook off a little and I add all the other ingredients with a few bay leaves and let it simmer for a few hours. At the end, I use an immersion blender but if you want it ‘restaurant smooth’ pull out the big blender.
As you know, soups are my thing, but my tomato soup is the best. It’s perfect. Make it with a grilled cheese sandwich and you’ll live happily ever after.
Give it a try.
P.S. Can you ready my scribbles? I need to be real!
P.S.S. That is one 1/2 cup cream or half and half not a cup and a half!
