Monday, October 6, 2014

the BEST tomato soup you'll ever eat.

this  is a repost from 2 years ago(can it really be that long ago?), but i thought i would post it again, because it's perfection and i'm making it tonight.
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i had a bit of a cold last week and my hubs was sick too with the flu. we were supposed to go over to josephine's house for dinner but cancelled because we didn't want to bring the plague to her house. so the crazy thing here is that josephine insisted she still bring me dinner. i'm all no, no.  ok, yes!

so we sat down to eat this tomato soup with homemade bread (duh), and i was like...my mind is blown. this is the best tomato soup i've ever had in my life.
and nato loved it. yes.... my husband loved soup. miracle.
and we felt FULL. full after eating tomato soup. never happened to me before. second miracle in one sitting.



and so i told josephine that we loved it. and she was like, i love cooking. it was such a pleasure to do this for you!
what? cooking is fun for people? not me.
but that's when it hit me. josephine must be my recipe contributor. you guys can deal with my casseroles only so much, if we're honest with each other. and i'm more of a baker, anyway.

so please meet my friend, josephine. genius, practiced, real life mom-cook. and the new recipe contributor on this very blog. because she doesn't have a blog. rude. so rude.

is her kitchen not the cutest thing ever. it's completely vintage!

and she keeps her recipes in a real book. like she writes them down. they aren't on a pinterest board...IN A BOOK! let that sink in for a moment.

and meet the best creamy tomato soup that will make your heart skip a beat from sheer goodness.


Creamy Tomato Soup

Ingredients
1 (28-ounce) can whole peeled or diced tomatoes, organic preferably, like Muir Glen
¼ cup extra virgin olive oil
2 stalks of celery, diced
4 small carrots, peeled and diced
2 medium onion, diced
4 cloves garlic, minced
1 teaspoon dried basil
2 cups chicken stock(her homemade stock will blow your mind)
2 dried bay leaves
1 teaspoon of white sugar
2 tablespoons butter
¼ cup heavy cream
¾ cup 2% milk
salt and pepper
if you like heat, just a dash of cayenne powder

Directions
In a saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic and the dried basil and some salt and pepper. simmer the aromatics until softened and caramelized, about 10 minutes.
jami says: aromatics? ok, what are those? whatever. i'm going to google that. look who's learning so much!

Add the tomatoes (with the juice) and sugar.
josephine says: if you can find canned fired-roasted canned tomatoes, please use those in this recipe. Muir Glenn has fantastic fire-roasted tomatoes. it adds a smoky flavor to this rich and creamy soup. and a little bit sugar helps cut down the acidity of the tomatoes.

then add chicken stock, bay leaves and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. add the cream and milk. you can add ¼ cup chopped fresh basil at this point, if using.


fresh basil isn’t always available. or, it is just too pricy. so, Jo recommends two steps to make the best use of dried basil. add the dried basil from the get-go when all the veggies are being sautéed. before adding it in, give it a good rub. this step helps release the oil of the dried herb. also, cooking it along with the veggies helps toast the dried herbs, which definitely helps the flavor. however, if you like fresh basil and don’t mind paying for it, please feel free to add and blend it in at the end.



then fish our the bay leaves and then blend the veggies with an immersion blender. this is the immersion blender i have and i love it!

you'll need to taste this at the end to see if it needs more salt.


josephine says:  In my experience,  homemade chicken stock is a key ingredient to this soup. It adds lots richness and depth to the soup. You will see I use it in all the recipes that call for chicken stock. I’m definitely a homemade chicken stock snob.

jami says: you make your own stock? oh man. i enjoy the carton so much. it's so easy. baby steps...baby steps...

jo says: But it is so easy to make! I will post later on how to make homemade chicken stock. It really is easy breezy.

ok...we'll just have to post that some other time. and we will! i'm hoping that you'll see a post from josephine each week. get excited for your kitchens to explode with joy.

and enjoy your soup.
perhaps with a bacon apple grilled cheese, sayeth the Lord. perfection on a cold day.





15 comments:

  1. Looks super yummy! I'm excited to see more recipes!

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  2. Glad you re-posted this, it sounds wonderful. I'm a total soup addict. And homemade stock really is a game changer!

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  3. AWESOME if you want to make your own broth. Sometimes, though...Anyway, Julia Child (even the great Julia Child) sometimes used canned broths. This is her tip: "To disguise your use of the can, simmer the broth for 15 to 20 minutes with a handful of minced carrots, onions, and celery and perhaps a bit of dry white wine or dry white French vermouth." (I would use a chianti or zinfandel for beef broth.) :)

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    1. i totally use the box broth when i'm in a pinch! i just can't believe how different my recipes taste with homemade broth.

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  4. What's this I see: culinary common ground!

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    1. hahaha. yes. i mean, tomato soup is nothing crazy. it's surely not indian food.

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  5. Tomato soup (homemade of course) and a grilled cheese - one of my all-time most favorites ever. Anxious to try this out!

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  6. I LOVE creamy tomato soup, and especially love it with grilled cheese! When I have a Sunday free, I plan to make this. Thanks!

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  7. I made this tonight, all the way over here in the UK. Put a red pepper in too, and a whole fresh basil plant (small); yum yum. Forgot the bay leaves though :-(. Guess you can't have everything... also, never try to blend soup while on the phone to your mother in Norway; she'll think you're not focusing wholly on her conversation.

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    1. Also when you try to blend quietly, the soup leaps out of the saucepan. One.thing.at.a.time.

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  8. Hi! Couple things... I am not a blogger and I'm really a nobody on IG, so I always feel the need to "introduce" myself as a semi-normal human being when I start following new ppl... so, hi! :) I "met" Shannan M. via IG and e-mail and that's how I found you. So now that that's out of the way... I tried this soup and oh my yum... you were so right. It's perfect and worth the two-days it took me to make it (I did the stock too... go big or go home, right?). Also... I keep coming back to your blog and stalking your living room and kitchen.... your decor skills are brillz (sorry for the cheezy rhyme). But what really keeps me coming back... I'm in the infant stage of discovering a true faith, so the words you and Shannan write really speak to my heart. Thanks for being so open and honest... you are a teacher. And I won't hold it against you that you and your family are totally cute. ;) --kristin

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    1. you are an encouragement angel.
      i love shanon! don't tell her that or it'll go to her head. she's not very humble. jk, opposite day. (see i rhymed too!)

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