MacKenzie Posted October 10, 2016 Report Share Posted October 10, 2016 (edited) This is the first time to try this recipe but it won't be the last. *** Are my changes. Carla's Tomato Soup Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish. Ingredients SERVINGS: 6· 6 tablespoons olive oil, divided · 6 medium shallots, thinly sliced ( I used 1 leek and about 1 1/2 cup of sliced onion, and 1 garlic clove) · 1 medium fennel bulb, thinly sliced · Kosher salt · 1 teaspoon fennel seeds · 2 teaspoons smoked paprika · ¼ teaspoon cayenne pepper (optional) · 2 28-ounce cans whole peeled San Marzano tomatoes · Freshly ground black pepper · 3 tablespoons unsalted butter · 6 slices thick country-style bread · Flaky sea salt Recipe Tips Preparation · Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes. · Transfer tomato mixture to a blender, add butter and 1 ½ cups of water***, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat. · Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup. · *** I didn’t add the water instead at time of serving I will add a skimpy 1/2C of water, milk or cream /bowl at the time of serving. http://www.bonappetit.com/recipe/carlas-tomato-soup?mbid=nl_fig_006_10052016_Daily&CNDID=2846682 A little taste along with some homemade crackers. Edited October 10, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 10, 2016 Report Share Posted October 10, 2016 As usual MacKenzie, your food looks too good not to make. So that's what I'm doing right now ... making this soup for tonight's dinner! Thanks for the inspiration! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 10, 2016 Author Report Share Posted October 10, 2016 dstr, I hope you enjoy it as much as I did. I'd like to make another batch for the winter but there really isn't any room in the veggie freezer. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 11, 2016 Report Share Posted October 11, 2016 Never made true homemade tomato soup. This recipe looks delicious. Need to try this one day. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 11, 2016 Report Share Posted October 11, 2016 (edited) Just finished the soup and as you alluded to MacKenzie this recipe is a keeper for us! I used Thomas Keller's sautéed in garlic oil torn bread croutons ... wonderful soup! Really got burned out on the more typical basil-tomato soup so the fennel is a nice surprise and complement to the tomatoes. Thanks for your post! Might try smoke kissing some good ripe Roma tomatoes with fruit wood on the KK next time ... Edited October 11, 2016 by dstr8 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 11, 2016 Author Report Share Posted October 11, 2016 You are welcome. What a beautiful pix, l love it. I have to admit that the idea of smoked tomatoes went through my head as well but that will have to wait until next year for me. My tomatoes are done for this year. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 11, 2016 Report Share Posted October 11, 2016 This is the first time to try this recipe but it won't be the last.*** Are my changes. Carla's Tomato Soup Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish. Ingredients SERVINGS: 6· 6 tablespoons olive oil, divided · 6 medium shallots, thinly sliced ( I used 1 leek and about 1 1/2 cup of sliced onion, and 1 garlic clove) · 1 medium fennel bulb, thinly sliced · Kosher salt · 1 teaspoon fennel seeds · 2 teaspoons smoked paprika · ¼ teaspoon cayenne pepper (optional) · 2 28-ounce cans whole peeled San Marzano tomatoes · Freshly ground black pepper · 3 tablespoons unsalted butter · 6 slices thick country-style bread · Flaky sea salt Recipe Tips Preparation · Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes. · Transfer tomato mixture to a blender, add butter and 1 ½ cups of water***, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat. · Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup. · *** I didn’t add the water instead at time of serving I will add a skimpy 1/2C of water, milk or cream /bowl at the time of serving. http://www.bonappetit.com/recipe/carlas-tomato-soup?mbid=nl_fig_006_10052016_Daily&CNDID=2846682 A little taste along with some homemade crackers. Great recipe Mac thanks for sharing that's a nice looking tomato soup. dee just made up a pumpkin one. Will definitely be trying thisOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 11, 2016 Report Share Posted October 11, 2016 Just finished the soup and as you alluded to MacKenzie this recipe is a keeper for us! I used Thomas Keller's sautéed in garlic oil torn bread croutons ... wonderful soup! Really got burned out on the more typical basil-tomato soup so the fennel is a nice surprise and complement to the tomatoes. Thanks for your post! Might try smoke kissing some good ripe Roma tomatoes with fruit wood on the KK next time ... Great effort looks stunningOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 11, 2016 Report Share Posted October 11, 2016 Great looking soup. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 11, 2016 Report Share Posted October 11, 2016 Thank you. Soup making: Me. Photog work: Rhonda Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 11, 2016 Report Share Posted October 11, 2016 I love homemade tomato soup. Actually the whole family does. With a nice grilled cheese of course!Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
