Saturday, November 7, 2009

Perfect Winter Meals: Tomato Soup

I. Love. Tomato. Soup.

Not sure when I first fell in love with the creamy tomato goodness. I think in grade school? In the cafeteria? GASP! With canned tomato soup?! I'm so embarrassed to write that!

I haven't had a decent Creamy Tomato Soup in a while...until June of 2009. It was the last week working at my old job ( They do WONDERFUL things for NYC. Check them out. SUPPORT THEM!!!). My youngest sister and I went out to dinner at Paul Newman's restaurant in Westport, The Dressing Room. If you haven't already been, you must go! Brilliant food, wonderful staff, charming space. Every time I go, it's a pleasure, both for the mind and stomach.

Anyways, they have a wonderful tomato soup on the menu, served with two wedges of grilled cheese (in my mind, the right way to serve tomato soup!) made with delicious Nehantic Abbey cheese. First spoonful in my mouth, the symphony began in my head. Oh. My. Goodness. I had forgotten how much I loved tomato soup, and Michael and Johnny, the geniuses behind the menu, have hit the nail on the head! Oh so so good...

Fast forward to the beginning of November. Someone (ahem) had too much fun the day before Halloween and came down with a little cold on Halloween proper. And the only thing, other than sleep, that I knew would help kick the beast was tomato soup.

Luckily, I came across a recipe from a former coworker at Martha Stewart Living on I modified it slightly to suit my tastes. Perfect with a grilled cheese sandwich, a slice of bread, or even on its own!

Creamy Tomato Soup, my way

1 tablespoon olive oil
1 yellow onion, diced
1 28-oz can of diced tomatoes (I like San Marzanos) in their juices
1 1/2 cups low sodium chicken stock
2 bay leaves
1/2 cup heavy cream

Heat oil in a saucepan til hot. Add onion and a pinch of salt and saute until onion becomes golden and translucent. Add in tomatoes, broth, bay leaves and bring to a simmer. Cook until tomatoes are tender, about 20 minutes.

Remove from heat and let soup cool a bit. Remove bay leaves and puree with an immersion blender (or in a blender - be careful to vent the top as hot liquid may cause the top to burst off!). Add the cream in (you can adjust to your taste) and check seasoning.

Serve warm and enjoy!

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