Tomato Soup

Many restaurants are taking classic childhood favorites and putting their own spin on them. These include gourmet grilled cheese sandwiches, truffle macaroni and cheese, and a multitude of desserts. While some of the classics are great unchanged they can become spectacular dishes with just a little work.

In this instance, a simple and delicious tomato soup is made. Just because a can of tomato soup can be bought for less than a dollar does not mean it can't be dressed up a little bit. The goal of this specific recipe is to allow the tomato to shine and to not overpower the flavor. Complimentary ingredients are used, but not in quantities so high as to distract from the tomato. With the weather still rainy and summer not here, get in on some soup action before it is out of season.

Most tomatoes at the store are mealy and flavorless. It is important to choose tomatoes for this soup that have some flavor. I used yellow grape tomatoes because they were on sale, but other acceptable tomatoes are grape, cherry, or heirloom tomatoes. It is best if you are not in a hurry with this recipe because allowing the soup to cook longer improves the flavor.


Servings: 4
Ingredients:
12 oz - Specialty tomatoes (cherry, grape, heirloom, etc.) - diced 1/4" x 1/4"
1 lb - Roma or vine-ripened tomatoes - diced 1/4" by 1/4"
3 cups - Water
2 tbsp - Olive oil
1/4 cup - Milk or cream
1 tsp - Pastamore Barrel-Aged Worcestershire
1 oz - Fresh basil
1 - Shallot - sliced
1 tsp - Black peppercorns
To taste - salt
To taste - Red pepper flakes or hot sauce
As garnish - Pastamore Traditional Barrel-Aged Balsamic

Directions:
1. Place a large pot on the stove over medium heat. When the pot is hot, add the olive oil and allow to heat. When the oil is hot, add the shallot and the black peppercorns. Cook the shallot until it is translucent, and then add the tomatoes to the pot. Turn the heat up to medium-high/high.

2. Add the Pastamore Barrel-Aged Worcestershire and red pepper flakes/hot sauce. Cook the tomatoes until they have been broken down and most of the moisture has been cooked out of them. At this point, add the water, milk, and basil.

3. Next the soup needs to be blended. This can be done in a food processor, blender, or with an immersion blender. After the soup is blended, return it to the pot and bring to a boil. Once at a boil, turn the heat down and allow the soup to simmer. During this time the soup will reduce and build flavor. Allow the soup to simmer for a minimum of 15 minutes. Season the soup with salt. If the soup is too thick add more water, and if the soup is too thin allow it too cook for longer.

4. The soup needs to be strained through a fine colander or a strainer. Place a large bowl in the sink and strain the soup into the bowl. Serve the soup in a cup or bowl and drizzle in the Pastamore Traditional Barrel-Aged Balsamic. Serve with a grilled cheese sandwich, bread, or alone.

This soup is reminiscent of tomato soup out of a can but much better. The tomato shines in this soup, and has a delicious, complex flavor. Sometimes the little extra work to make things from scratch makes a world of difference.