Punt! Homemade Tomato Soup

Gentle Readers, it has been a hectic couple of weeks. You see, The Practical Cook does in fact have a full-time job that has nothing to do with the fair. So in an effort to not drown in a sea of Fried, I did still cook during all of this madness. One night, in an effort to make life easy on myself, I polled the Juniors and we decided to make toasted pimento cheese sandwiches with tomato soup. Open a container, heat up a can, done. Wrong.

Homemade Tomato Soup with Toasted Pimento Cheese

Homemade Tomato Soup with Toasted Pimento Cheese

I have been trying to live healthier and rid my cabinets of too many food crutches (you can see the July 4th post for the aspirational goals). I didn’t  include canned tomato soup on the list, that was just an oversight. So now I had to Punt! my Punt! Seriously? Mark Bittman to the rescue.

Homemade Tomato Soup Recipe

This recipe is modified from Mark Bittman’s How to Cook Everything. Very flexible recipe, and works with things most of us have on hand. I liked it much better than canned soup, the Juniors were mixed. They ate it, but would have to grow accustomed to the less sweet taste.

Why use toothpaste when you can use tomato paste?

Why use toothpaste when you can use tomato paste?

2 Tablespoons olive oil
2 Tablespoons tomato paste
1 large onion, diced
1 carrot, cleaned, peeled, and sliced thin
Salt and freshly ground black pepper
3 cups peeled, seeded, and chopped tomato (or canned whole, or diced {that’s what I used} juice included)
1/2 teaspoon dried thyme
3 cups stock (chicken, beef, veggie, whatevs) or water (try to use stock, seriously)
1 teaspoon sugar (optional)
2-3 slices stale soft bread
Chopped fresh parsley (optional)

1. Heat the oil in a soup pot over medium heat. When hot, fry the tomato paste for 1 minute (you’ll smell it), then add the onion and carrot. Sprinkle with salt and pepper and cook, until carrots are soft, about 5 minutes.

2. Add the tomatoes and the thyme and cook, stirring occasionally, 10 to 15 minutes.

3. Add the stock, stir, and cook until hot, then lower the heat and simmer until the flavors come together, about 5 minutes. Taste and adjust the seasoning as needed, including the sugar (I used it). Crumble bread and add it to the pot, cook for another minute or two until thoroughly combined.

4. Remove pot from heat, and use immersion blender to blend soup until smooth. (Can use food processor or blender if you don’t have an immersion blender. I’m deeply attached to mine because I prefer a nice smooth soup.) Return to stove and simmer a bit more to thicken if you’d like.

5. Taste soup one last time, add parsley for brightness if desired, and serve. I recommend toasted pimento cheese, but cheddar goldfish were also a popular choice.

NOTE: Feel free to add a splash of whole-fat milk or cream in the final phase if you like that style. The bread will contribute to a creamier mouthfeel but won’t make the soup pink. I used a mild sourdough in this recipe, but a light-wheat could work as well.

Go Fish (In Your Tomato Soup)

Go Fish (In Your Tomato Soup)

Do you prefer your soups blended or chunky? Are you a fan of canned tomato soup? Comment below!

Food questions and taste-test challenges may be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up next time, Delicata Squash, Pumpkin Pie Spice Surprise!



Filed under Punt!, Recipes

4 responses to “Punt! Homemade Tomato Soup

  1. As a tomato soup fan, this sure is one recipe I would give a try in the kitchen

  2. Pingback: One Ingredient, Three Ways: Tomato Paste Edition | The Practical Cook

  3. Pingback: Wintertime Homemade Tomato Soup – The Inadvertent Gardener

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