ISO creamy tomato soup
Was tasked by one of our local Farmer's market vendors to produce for them a cream tomato soup recipe, but without using corn syrup, and adding a bit of cayenne pepper. I came up with a recipe that tastes great, but not like Campbell's Tomato Soup. It is as creamy, and rich, but is decidedly different. So, I'm looking for someting to compare it to. Here's the recipe I came up with.
Goodweed's Creamy Tomato Soup
15 medium sized tomatoes, blanched , peeled, and diced
3 large carrots, peeled and sliced thin
2 large yellow onions, diced
2 heads garlic, minced
2 tbs. salt
1/4 tsp. cayenne pepper
1/4 yellow bell pepper, finely minced
1 tsp. black pepper
the smallest dash of mace
1/2 cup ap flour, made into a thin slurry
12 oz. condensed milk
2 tbs. cooking oil
Heat oil in a two quart sauce pan. add the carrots, onions peppers, and garlic. Stir over medium-high heat until the onions and carrots just start to carmelize. Remove from heat and set aside.
In the same pan, place 2 cups of water, the salt, and the tomatoes. Simmer for 40 minutes. While the tomatoes are breaking down, run the cooked veggie mixture through the blender to make it ultra smooth. Remove the tomato and drain. Mash the tomato through a fine-mesh sieve to remove the seeds. Add the resultant tomato puree to the blended veggies in the pan. Add the remaining ingredients and add sufficient water to thin into a substantial soup. Correct the seasoning with additional salt and pepper to taste. Serve.
Seeeeeeya; Bob Flowers
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