Best 6 Comfort Essentials Autumnal Tomato Soup Recipes

AUTUMN ESSENTIALS: CREAMY TOMATO SOUP

Steps:

• PREP/PREPARE
• THE TOMATOES
• I've done a lot of research on tomatoes; especially canned tomatoes. Here are two things that I've posted on that subject. If you have time to read them, they give you a lot of good information on working with canned tomatoes. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?p=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?p=2
• I've chosen canned tomatoes for two reasons: 1. Good garden-fresh tomatoes are not available year round. 2. Good (the operative word being good) canned tomatoes just might be better than you think. Here's what you need for this recipe: • Good canned tomatoes • Whole tomatoes, and peeled • Packed in juice
• AND THE WINNER IS: Cento, San Marzano (DOP Certified), Peeled Tomatoes, Vine Ripened. The tomatoes are consistent in size, whole without any broken ones, and the juice they are packed in is thick... Almost like a puree. I found this to be the best canned tomatoes for this recipe.
• Gather Your Ingredients.
• Drain the tomatoes, and reserve 1 cup of the packing liquid.
• Place a rack in the upper position, and preheat the oven to 425f (220c).
• Cut the tomatoes in half, and lay them on a parchment-lined baking sheet, cut side up.
• Sprinkle the coconut (or brown) sugar evenly over the tomatoes.
• Place in the preheated oven and cook until the tomatoes begin to color, and the sugars start to caramelize, about 25 - 30 minutes.
• Chef's Note: Do not allow them to overly brown, or burn.
• Chef's Note: Remove the tomatoes from the oven and allow them to cool slightly.
• Add them to a blender, or a food processor fitted with an S-blade, and give them a few 1-second pulses. Or, you could always give them a rough chop with a kitchen knife.
• Chef's Note: Leave them a bit chunky.
• Reserve for later in the recipe.
• Add the olive oil and butter to a large pot over medium heat, and allow the butter to melt.
• Add the onions, to the pot.
• Cook until softened and translucent, about 8 to 10 minutes.
• Chef's Note: Do not let the onions brown.
• Add the garlic and cook until fragrant, about 60 seconds.
• Add the 1-cup of reserved juice from the tomatoes, and the chicken stock.
• Bring the mixture to a light simmer.
• Add the tomatoes to the pot, and continue to lightly simmer.
• Add the basil, thyme, salt, and cayenne.
• Allow the soup to simmer for 5 minutes.
• Add the cream, and allow the mixture to simmer for an additional 5 minutes.
• Chef's Note: Remove from the heat, and test for any additional seasoning.
• Chef's Tip: Besides the tomatoes, the ingredients that will influence the final taste of this dish the most are the salt, and the cream. I usually use a bit more salt because I like that way it reacts with the acidic tomatoes, and I think the cream helps to mellow out all of the flavors. My advice on the cream is to add 1 or 2 tablespoons and then give it a taste. Continue to add more cream until you reach the desired results. Or, you could leave the cream out altogether... totally up to you.
• Chef's Note: If you are planning on freezing this soup, then don't add the cream. When you pull it out of the freezer, heat it up and add the cream at that point.
• PLATE/PRESENT
• Serve while nice and warm, maybe with a nice grilled cheese on the side. In addition, you could have a bit of balsamic vinegar on hand, and allow your guests to splash some in the soup.Enjoy.
• Keep the faith, and keep cooking.
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THE BEST EVER TOMATO SOUP

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

COMFORT ESSENTIALS: FRESH GARDEN TOMATO SOUP

Steps:

• PREP/PREPARE
• The Tomatoes As you know, there are all kinds of tomatoes; heirloom, plum, beefsteak, to name a few, and each type of tomato will bring its own unique flavor notes to this recipe. When I am talking fresh tomatoes, I am not referring to the tomatoes you get at the grocer... not even the "hot house" variety. If you do not grow you own, check out one of your local farmer's markets. If you cannot get fresh tomatoes, then my second choice would be good canned ones.
• After you blanch, skin, core, and de-seed the tomatoes, you should be left with 2.5 - 3 pounds (1 - 1.4kg) of yummy tomato goodness.
• The Sugar Tomatoes can be a funny thing to work with... Some can be sweet; others a bit on the bitter side. The sugar I have in the ingredients list should only be used in the final simmering of the soup. If it is a bit bitter, add some sugar, about a 1/4 teaspoon at a time, until you like what you taste. If it tastes fine, then leave it out.
• The Celery Salt Celery salt is salt that, for lack of a better phrase is, salt that taste like celery. You want to add it in small quantities during the final simmer. It really gives the soup a distinctive taste.
• Freezing the Tomato Puree Once you pulse the tomato flesh, you can freeze it before or after adding the dry spices. If properly sealed, it will last 6 - 8 months. I like to use freezer bags adding 1 pound (455g) to each bag (the quart size bags are perfect for this). Then, as the days get shorter, the nights get longer, and the temps begin to drop, any time I crave a recipe that calls for fresh tomatoes... I have them available.
• Gather your ingredients (mise en place).
• BLANCHING, CORING, AND SEEDING FRESH TOMATOES
• Cut a large "X" in the bottom of the tomatoes.
• Plunge into boiling water, for about 60 - 90 seconds.
• Remove from the boiling water and plunge into ice water.
• After they cool, remove the skins; they should slip right off. With the skins off, remove the core.
• Cut in half and remove the seeds. I just use my fingers.
• Leaving the seeds in will make the soup taste bitter.
• Add the tomato flesh to a food processor fitted with an S-blade.
• Use 1-second bursts to break down the tomatoes.
• I do not try to puree the tomatoes; I like to leave some tomato bits.
• Add them to a bowl, and then throw in Dry Spices #1.
• Mix until combined, then cover and place into the fridge 4 - 5 hours, or overnight.
• This is going to help to infuse the spices into the tomatoes.
• MAKING THE TOMATO SOUP
• Add the bacon to a soup pan, or heavy-bottom pot, like a Dutch oven, and set the heat to medium low
• Slowly cook until the bacon crisps and renders its fat.
• Remove the bacon, and reserve for another recipe, or use them as a garnish on this one. Or, just eat them as a chef's treat.
• Add the onions, and cook until softened, about 3 - 4 minutes, then add the garlic and cook for an additional 60 seconds.
• Add the butter, and stir into the onions until it melts, then add the flour, and mix until combined with the onions and garlic, about 2 - 3 minutes.
• Add the chicken stock, and whisk until combined, then simmer and whisk until the stock begins to thicken, about 3 - 5 minutes. Make sure there are no lumps.
• Add the tomatoes, stir to combine, and allow to slowly simmer for an hour.
• While the soup is simmering, taste for proper seasoning by adding Dry Seasonings #2.
• I find I like to add a bit more of of the original dry seasonings. Not all of them... maybe some more cumin, a bit more dill. You get the idea. Good chefs taste as they cook.
• Adding the Milk, Half & Half, or Cream At the very end of the simmering process, you have a big decision to make. Do you want to add the dairy? In truth, it tastes great with or without; however, I really do like what it does to the recipe. If you are using the dairy, just add it in, stir to combine, then allow to heat back up and serve.
• PLATE/PRESENT
• Serve while nice and hot with some toasted crostini's, croutons, maybe a dollop of sour cream, and how about a nice grilled cheese sandwich. Enjoy.
• Keep the faith, and keep cooking.

COMFORT ESSENTIALS: THE BEST FENNEL TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. I love the smell of fennel, and I love the taste of fennel. With that said, this soup is not overpowered with that wonderful spice. It has just enough presence to let your tongue know that it is there. I tried this with fresh fennel; however, toasted fennel did the trick for me.
• 3. There are a lot of canned tomato products on the market, and in this recipe, I am using Cento brand. If you are on the lookout for good canned tomatoes, you might want to check out my study on canned tomatoes: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html#page6 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=1
• 4. Gather your ingredients (mise en place).
• 5. Add the oil and butter to a large pot, over medium heat.
• 6. When the butter melts, give the pot a swirl to mix the oil and butter, and then add the fennel seeds.
• 7. Allow the seed to toast in the pot for about 2 minutes, constantly stirring.
• 8. Add the onion, celery, carrots, and cook until the onion begins to soften, about 3 - 4 minutes.
• 9. Add the garlic and cook until fragrant, about 60 seconds.
• 10. Add the tomatoes, and chicken stock, and stir to combine.
• 11. Add the basil, red-pepper flakes paprika, and bring to a simmer.
• 12. Allow to simmer for 20 minutes; adding a bit of salt and white pepper, to taste.
• 13. Remove from heat place in a blender, add the butter and cream, and blend until smooth.
• 14. Chef's Note: If you want it chunky, just add the butter and cream to the pot, and stir until combined.
• 15. Just before serving, add the lemon juice, and do a final tasting for proper seasoning.
• 16. Chef's Note: I like my tomato soup thick; however, if you want yours a bit thinner, add a bit more chicken stock.
• 17. Chef's Tip: We have some basic tomato soup ingredients going on here (tomatoes, onions, carrots, etc.). So, once the soup is finished, play about with the lemon juice, salt, and pepper, until you achieve the perfect balance.
• 18. PLATE/PRESENT
• 19. Serve warm with crusty bread. Enjoy.
• 20. Keep the faith, and keep cooking.

COLD WEATHER COMFORT FOOD: TOMATO SOUP

Steps:

• PREP/PREPARE
• Gather your ingredients.
• Blanch, peel, and chop the tomatoes.
• Chef's Note: Blanching involves immersing the tomatoes into boiling water for about 20 seconds, and then dropping them into ice water. In the case of tomatoes, it makes the removal of skins easy peasy.
• Add the olive oil and butter to a large pot over medium heat.
• Chef's Note: It should be large enough to hold all the ingredients for the soup.
• When the foaming subsides, add the diced onions, carrots, celery, red bell pepper, the garlic, and the dried spices (basil, rosemary, thyme), and stir to combine.
• Add the tomato paste.
• Stir into the veggies.
• Lower the heat to medium low, and allow the veggies to cook until they have softened, and release their moisture, about 12 to 15 minutes.
• Chef's Tip: Throw in a pinch of salt to get the process started.
• Chef's Note: Do not let the veggies overly brown.
• Add the tomatoes to the pot, and stir to combine.
• Add the chicken stock, tomato puree, and bay leaves, and then stir to combine.
• Bring the soup up to a boil, and then reduce the heat until the soup is just simmering.
• Allow the soup to simmer, with the lid off, for about 30 minutes.
• Chef's Note: During this time season the soup with salt and pepper, and maybe a pinch of cayenne.
• Chef's Tip: Seasoning the soup as you go will give the spices a chance to blend with the other ingredients. It gives all the ingredients a chance to know each other.
• Remove the bay leaves, add the lemon juice, and then use a stick blender, or add the soup, in batches, to a food processor, fitted with an S-blade and blend until smooth.
• PLATE/PRESENT
• Serve in a nice bowl with some Parmesan cheese crisps, crusty bread, or maybe a grilled cheese sandwich. Enjoy.
• Keep the faith, and keep cooking.

COMFORT ESSENTIALS: THE ULTIMATE BACON TOMATO SOUP

Steps:

• PREP/PREPARE
• A classic French mirepoix (meer-PWAH) consists of 2-parts onion, 1-part carrot, and 1-part celery (2-1-1), all determined by weight, and diced. It is a flavor base for many classic and traditional soups, stews, stocks, and sauces. So, if you chopped up an onion, and it weighs in at 4 ounces, you would need 2 ounces of carrot, and 2 ounces of celery. For this recipe we will dispense with the formality of weighing the ingredients. So, for our recipe dice: • 1/2 medium yellow onion • 1 medium carrot • 1 stalk celery If you have a bit more than the recipe calls for, no worries, just toss it in the pot. A traditional mirepoix is typically not sautéed over high heat; the intention is to sweeten the ingredients, not to caramelize them.
• If you do a lot of soups and stews (I do during the cold months), you could spend one snowy afternoon chopping up a bunch of onions, carrots, and celery, weighing out the proportions (2-1-1), and making a big batch of mirepoix, then freeze it in 1 cup portions. Simply pull out a bag, when needed. You should blanch the veggies for about 2 minutes before sticking in the freezer.
• Gather your ingredients (mise en place).
• Chop up the veggies for the mirepoix and reserve.
• Add the diced bacon to a soup pot, over medium heat.
• Cook until the bacon renders its fat, and crisps, about 4 - 5 minutes. Mmmm... Bacon
• Add the mirepoix, and garlic to the pot with the bacon, and bacon fat.
• Cook, occasionally stirring, until the veggies soften, about 4 - 5 minutes.
• Add the tomato paste, and stir to combine, about 1 minute.
• Add the chicken stock, and stir to combine, about 1 minute.
• Add the tomatoes and dried thyme, then stir to combine, about 1 minute.
• Allow to simmer for about 5 minutes.
• Remove from the heat, allow to cool for a few minutes, and then puree in a blender. You may have to do this step in batches.
• Chef's Tip: Care should be exercised any time you are blending warm, or hot liquids. When you turn on the blender, they can expand, and go everywhere. Always start at a low speed and place a tea towel over the top of the blender.
• THE SEASONING This is where things really come together.
• Return the soup to the pot and set the heat to low. Now, add salt, pepper, red pepper flakes, and cumin, to taste; along with the apple-cider vinegar. I like a large amount of salt (to compliment the tomatoes), enough pepper, and pepper flakes to give it a bit of heat (more heat in the Winter than Summer), a pinch or two of cumin (to keep it savory), and apple-cider vinegar (for a bit of tang). Note: If you are not using good canned tomatoes, you might need to add a pinch or two of sugar (this will aid in removing the bitter taste of the tomatoes). Remember, you can always add more spice, but you cannot take them out. So, add just a bit at a time, and taste.
• PLATE/PRESENT
• Serve while nice and warm with a dollop of sour cream, or yogurt, and crusty bread. Enjoy.
• Keep the faith, and keep cooking.