Tomato Soup Ideas

VARIATIONS

Latin American: Add 2 teaspoons ground cumin and 1 teaspoon crumbled dried oregano when cooking the vegetables. Substitute lime juice for the lemon juice. To serve, top the finished soup with 1 tablespoon of crumbled cotija or grated queso blanco, diced avocado and chopped cilantro.

Moroccan: Omit the cream and basil. Add 1 tablespoon each of fresh grated ginger and ground cinnamon when cooking the vegetables. To serve, top with chopped cilantro and diced Moroccan olives. Each of 10 servings: 95 calories; 2 grams protein; 10 grams carbohydrates; 3 grams fiber; 5 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 262 mg. sodium.

Middle Eastern: Omit the cream and basil. Add one-fourth to one-half cup of cooked rice to each bowl. To serve, top with chopped mint and a dollop of plain yogurt.

Recipe    

2 tablespoons olive oil
    2 tablespoons butter
    1 large onion, diced
    4 shallots, diced
    1 large carrot, peeled and minced
    1 stalk celery with leaves, minced
    2 tablespoons minced fennel bulb
    4 cloves garlic, minced (or more to taste)
    3 pounds mixed ripe tomatoes, diced with juices reserved
    2 tablespoons fresh lemon juice
    1 tablespoon sugar
    1 tablespoon sweet Hungarian paprika
    1 tablespoon gin
    Kosher salt
    1 to 3 cups chicken or vegetable broth
    1/2 cup cream, optional
    Freshly ground black pepper
    16 large basil leaves, sliced crosswise into thin ribbons, for garnish

1. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.

2. Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.

3. Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.

4. Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.