If you want a comfort food soup and are a little “squashed and pumpkined” out, this is the answer to your craving! This is a super easy soup that is quite delicious. If you don’t have an immersion blender, you can use a food processor or regular blender in batches.
I found this on Epicurious based on a vegetarian cookbook/chef’s recipe, Deborah Madison. The reviews complained the soup was bland. So I used chicken stock and opted for fire roasted and seasoned tomatoes at the store. This rendition of the soup was quite flavorful. The recipe included toasted cheese souffle bread which my family went gaga over. This makes plenty of soup, and not quite enough cheese bread. When I make this again I am going to double the cheese bread so I have enough for leftover servings. They go really nicely with the soup.
Cream of Roasted Tomato Soup w/Cheese Souffle Bread
Ingredients:
2 1/2 Tbsp. butter
1 tsp. olive oil
1 medium onion, chopped
1 celery rib, finely chopped
Dash ground cloves
1 1/2 Tbsp. dried basil
2 Tbsp. flour
2 15 oz. cans diced fire roasted tomatoes (you can mix it up with Italian seasoned diced tomatoes, too)
Dash baking soda
2 1/2 cups chicken stock
1 cup half and half
1/2 cup milk
Bread Toasts:
4 whole grain slices bread, lightly toasted
1 cup extra sharp cheddar cheese, shredded
1 egg, separated
1 tsp. spicy grain mustard
1 tsp. minced green onion
1/8 tsp. cayenne pepper (or to taste)
Directions:
In a large pot over medium-high heat, melt the butter and oil together. Add the onions and celery and cook until onion are soft and translucent. Add cloves and basil, and stir. Add the flour and whisk into the oils and vegetables until the flour is simmering. Add tomatoes, whisk and simmer. Cook for 10 minutes. Add the baking soda and chicken stock, mix and simmer, partially covered, for 20 minutes, stirring occasionally.
Take off the heat and blend with an immersion blender until smooth. Add the milk and half and half, and reheat until hot and blended. Keep warm.
Preheat oven to 400˚. Meanwhile, whisk the egg yolk in a bowl with the mustard and cayenne pepper. Add the shredded cheese and mix to coat. In another bowl whisk the egg white until soft peaks form. Fold whites into the cheese mixture until just combined. Divide and spread evenly on the bread slices and place on a foil lined baking sheet. Bake until tops are puffy and golden, about 10 minutes.
Serve soup warm with a cheese toast for dunking.
– Posted using BlogPress from my iPad
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