It Sure Ain't Campbell's

So, I have this bumper crop of tomatoes and basil. Found myself with a huge bowl of pumpkin orange beauties sitting on my countertop begging for use. Surfed over to the trusty Chowhound site to consult with my fellow 'hounds for tomato soup suggestions. Surprisingly, I've never made one from scratch. I've always thought of them as some sort of low-brow type of fare, and what automatically comes to mind are Andy Warholish visions of Campbell's soup cans lined up on supermarket shelves. Not, my idea of a tasty meal - although a decent piece of artwork.

Anyway, I posted a request for recipes "with a twist". A couple of people suggested adding in things like cheese or bacon to make the soup taste like a grilled cheese sandwich or a BLT. I was intrigued but not enough to tackle those. There were two which stuck out to me; one where you roasted the tomatoes first and the other more basic and to the point where you blanched the tomatoes first. I opted for the second, only because it incorporated milk into the recipe and I really wanted a creamy soup, not a light version.

For the most part, I followed the recipe which was posted, but made my own changes since a) it called for sherry and I had none in the house (this is not exactly a home with a bountiful cabinet full of various liqueurs - I need to do something about this, at least the ones I cook with); and b) I didn't have whole milk (rarely do), only 2% but had heavy cream so I used a combination of the two.

I also didn't measure things since the original recipe didn't have exact measurements either. I've mentioned before that at times, my cooking methods are somewhat haphazard, fluid, off-the-cuff. I know how to cook, can create things from my own head, and unless I am following a specific recipe from a cookbook, I do tend to wander off now and then.

The photograph above is the finished product. Even though it had heavy cream in it, it still managed to have a "light" feel on the mouth. Also, in spite of incorporating the cream, milk and some chicken stock (very little) it only tasted of tomatoes, enhanced by the seasonings I added (minimal, fresh basil, fresh garlic clove, sea salt, and fresh cracked black pepper). The use of orange tomatoes made it intensely sweet, more than I expected. This most certainly was NOT any tomato soup Ghosty nor I had ever had before - him especially. He was quite impressed with it. I have to mention, however, this recipe made very little soup. More like enough for about 4 small servings - like appetizer servings at that. As you can see from the picture, I served it in cocktail glasses (for effect). These were rather small, about 1 cups worth. I'd use this recipe if I were making a fancy dinner, as a nice lead in when serving several courses. Either that, or double, or triple up the recipe and have a serious sized bowlful with a gooey grilled cheese sandwich alongside it, same as any old tomato soup your mom would have served you. Just make it some ritzy cheese, instead of American to do justice to the soup ;)

FRESH ORANGE TOMATO SOUP WITH BASIL & GARLIC TOAST

5-6 medium to large Orange tomatoes, blanched, peeled, seeded

3 Tablespoons chopped onions

1/2 can chicken broth

1 Tablespoon Sherry (I left this out, and substituted 1 whole garlic clove simmering in the pot at the end for 5 minutes or so - I think it needed the Sherry, next time I'll use it)

I cup whole milk (I used 1/2 cup 2% milk + 1/2 cup heavy cream)

Fresh basil (I used 4 large leaves, julienned)

Butter or olive oil (about 2 tablespoons)

Nutmeg (fresh is much better)

Salt

Pepper

Blanch the tomatoes, cool and peel. Seed using a strainer. Cut up tomatoes.

Keep all juices as you work.

Saute onion in olive oil or butter until golden and soft.

Add tomatoes to onion, add a little of the chicken broth and blend with an immersion stick (I had used my hand to mash up the tomatoes prior to this, when they cooled so no immersion stick was needed).

Salt and pepper to taste

Add the rest of the broth, to taste.

Add the milk. Grate in a bit of nutmeg.

Add the Sherry - or garlic clove

Heat the soup through.

Salt, pepper, nutmeg to taste, adjust.

GARLIC TOAST

Cut up slices of French bread. Toast lightly. Rub with garlic clove. Drizzle with extra virgin olive oil.

Voila! Simple. Serve with sammies!

Special thanks to Chef Chicklett from Chowhound :)