Tomato Soup

I am hard pressed to think of a tomato soup I won’t at least try^. It is my favorite kind of soup to make, granted I prefer a bisque and in my mind, most bisques do fine with out the cream. Somehow when you get to the point of adding cream, I taste the soup, and it does not seem necessary. Also, this makes reheating a little less precarious.D&D_2185

2 Tbs olive oil
3 small yellow onions, sliced
4 cloves of garlic, minced
1 tsp dried thyme
2 tsp dried basil
32 ozs water with about a heaping tsp of Better than Bouillon* (veg)- heated
2 – 28 oz cans of whole tomatoes with the juice
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
1 1/2 Tbs balsamic vinegar

garnish – chives? parsley? scallions? chevre? croutons? grilled cheese croutons?

In a large pot heat olive oil. Add onions and cook until soft, add garlic and cook, stirring, for 1 minute until soft, but not browned. Add dried herbs and stir for 30 seconds. Add broth and tomatoes with juice and crush the tomatoes with a potato masher. Bring to a simmer over medium high heat. Reduce to low, add sun-dried tomatoes and simmer 30 minutes. Let cool briefly, add balsamic vinegar, and then purée with an immersion blender. Taste and season with salt and freshly ground black pepper as needed. A little swirl of good olive oil can be very nice.

Garnish with chives and cheese toasts. Or what ever floats your boat.

Serves 6 (I really think more than that)

^Exception – any tomato based soup with meat in it. I am a real vegetarian when it comes to soup – just don’t like the texture of meat in a soup. Blech.

*This stuff keeps forever the fridge. Thanks America’s Test Kitchen for the recommendation.

Well, this soup seemed to be made just in time. The Boy had a head cold with a sore throat and this was just the thing for him. It also made plenty enough that I could take two meals worth to the office. It became my favorite lunch hack of October I think. I made a blue cheese/cheddar toast to put into the soup at work and it was really very good.

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Tomato Soup Lunch Hack

Next time, I’ll see if someone would like to split it with me, because it is quite a lot for just me and The Boy. But sharing is always a good thing, I think.

I think my only problem were the tomato seeds – maybe I should press it through a fine mesh strainer next time. We’ll see. There are so many other tomato soup recipes to try, it might be a while till I get back to this one. But it will definitely stay in the rotation, especially since it can be made any time of year – yeah – canned tomatoes!

Emmentaler Rice or, maybe Elemental Rice?

Another late-night cook for my lunch. I seem to be on a orzo / rice thing lately with lots of cheese and a few onions/scallions/shallots/garlic involved.

So this was my night last night –

2 Tbs unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long grain rice
2 cups vegetable stock
6 ozs of Emmentaler, grated, and divided

Over medium heat, heat butter in a sauce pan and add onion and sauté for a few minutes until soft. Add garlic and sauté for 30D&D_2087 seconds. Add rice and stir until coated by butter. Add vegetable stock and bring to a boil and reduce to a simmer and cover and cook until rice is cooked through.

Once rice is cooked move it off the burner and make sure it is covered so it will steam to finish. Add half the Emmental and stir to combine. Season with kosher salt and freshly ground black pepper.

This shall now be your lunch for the next day. Just take the rest of the Emmental and add it if needed to the rice you carefully heat in the microwave.

31 August 2017 – almost September after all.

 

D&D_1219_Emmentaler Cheese

I love Emmi’s imported Emmentaler Swiss cheese. Almost as good as the Swiss I had in Amsterdam, but carried by my local Publix. Sweet.