{"id":893,"date":"2013-06-04T12:40:01","date_gmt":"2013-06-04T16:40:01","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=893"},"modified":"2013-06-13T17:51:02","modified_gmt":"2013-06-13T21:51:02","slug":"creamy-tomato-soup-homemade","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=893","title":{"rendered":"Creamy Tomato Soup, Homemade"},"content":{"rendered":"<p><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2013\/06\/Tomato-Soup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-907\" style=\"margin: 5px; border: 2px solid black;\" alt=\"Tomato Soup\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2013\/06\/Tomato-Soup-300x300.jpg\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2013\/06\/Tomato-Soup-300x300.jpg 300w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2013\/06\/Tomato-Soup-150x150.jpg 150w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2013\/06\/Tomato-Soup.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Every once and a while, I take a mouthful of something I&#8217;ve cooked and think &#8220;damn, I can&#8217;t believe I made this.&#8221;\u00c2\u00a0\u00c2\u00a0The food tastes better than I would expect from myself.\u00c2\u00a0 Hell, it tastes better than I expect from a\u00c2\u00a0restaurant. This happened to me a few weeks back when I took my first bite of my first homemade tomato soup.<\/p>\n<p>When it comes to tomato soup, I\u00e2\u20ac\u2122m used to the canned variety\u00e2\u20ac\u201dusually Campbell\u00e2\u20ac\u2122s or, if I\u00e2\u20ac\u2122m feeling fancy, Progresso.\u00c2\u00a0 It\u00e2\u20ac\u2122s been my lunch time meal at <a href=\"http:\/\/www.haleandhearty.com\/\">Heal and Hearty<\/a> more times than I can count.\u00c2\u00a0 But the creamy tomato soup from the America\u00e2\u20ac\u2122s Test Kitchen cookbook, fresh off the stove, blows these away.\u00c2\u00a0 The flavor is slightly sweet, savory, and full of <a href=\"http:\/\/en.wikipedia.org\/wiki\/Umami\">umami<\/a>. \u00c2\u00a0A little fresh baked bread was the near perfect pairing (though some grilled cheese might be\u00c2\u00a0necessary).<\/p>\n<p>The recipe advises the soup should take 50 minutes. \u00c2\u00a0It was my first go at the recipe, I was baking bread, and distracted by the apartment&#8217;s new canine addition, so it took me a bit longer. \u00c2\u00a0America&#8217;s Test Kitchen recommends that you can take the soup most of the way to completion (through step two), refrigerate\u00c2\u00a0or freeze, and\u00c2\u00a0complete with the cream when ready to serve.<\/p>\n<p><em>Ingredients:<\/em><\/p>\n<ul>\n<li>4 tablespoons (1\/2 stick) unsalted butter<\/li>\n<li>2 (28-ounce) cans diced tomatoes drained, <span style=\"text-decoration: underline;\">3 cups juice reserved<\/span><\/li>\n<li>1 onion, chopped fine<\/li>\n<li>2 tablespoons light brown sugar<\/li>\n<li>1 tablesp0on tomato paste<\/li>\n<li>2 tablesspoons all-purpose flour<\/li>\n<li>1 3\/4 cups low sodium chicken broth<\/li>\n<li>1\/2 cup heavey cream<\/li>\n<\/ul>\n<p><em>Directions:<\/em><\/p>\n<ol>\n<li>Melt the butter in a large Dutch oven over medium-high heat.\u00c2\u00a0 Add the drained tomatoes, onion, brown sugar, and tomato paste.\u00c2\u00a0 Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.<\/li>\n<li>Stir in the flour and cook for 1 minute.\u00c2\u00a0 Slowly stir in the broth and the reserve tomato juice, scraping up any brown bits.\u00c2\u00a0 Bring to a simmer, cover, and cook for 10 minutes.\u00c2\u00a0 Puree the soup in a bleeder or food processor until smooth.\u00c2\u00a0 (You can also use an immersion blender, which doesn&#8217;t make for as smooth of a puree, which I actually prefer here.)<\/li>\n<li>Return the pureed soup to the pot (if you didn&#8217;t use an immersion blender) and stir in the cream.\u00c2\u00a0 Bring to a brief simmer, then remove from heat.\u00c2\u00a0 Season with salt, pepper, and cayenne to taste before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Every once and a while, I take a mouthful of something I&#8217;ve cooked and think &#8220;damn, I can&#8217;t believe I made this.&#8221;\u00c2\u00a0\u00c2\u00a0The food tastes better than I would expect from myself.\u00c2\u00a0 Hell, it tastes better than I expect from a\u00c2\u00a0restaurant. This happened to me a few weeks back when I took my first bite of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[194,23,193,195],"class_list":["post-893","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-americas-test-kitchen","tag-soup","tag-tomato","tag-tomato-soup"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=893"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/893\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}