Finding a tomato soup I actually like is a rare triumph. Why? Because my grandmother used to force me to eat canned Campbell’s tomato soup when I was a little girl. It didn’t matter that I insisted I didn’t like it; she liked it, so that was what I was given to eat. YUCK!
I’ve attempted to like tomato soup over the years, but nothing has ever won my favor; until now. Thank you, Jack Bishop, for your awesome cookbook A Year in a Vegetarian Kitchen. Tomato soup has finally taken center-stage in my kitchen. Creamy, flavorful, and with a hint of spice, this soup will satiate my need for tomatoes until those fresh tomatoes arrive at the farmer’s market in the spring.
Serve this soup with roasted sourdough bread that’s been brushed lightly with olive oil, or top it with pan-fried croutons or pan roasted sunflower seeds. Yum!
Try other recipes by Jack Bishop such as Israeli Couscous & Chickpea Salad with Tahini Dressing, Pan-Fried Noodle Cake with Stir-Fried Bok Choy, or Potato Leek Pizza with Goat Cheese.
Creamy Tomato Soup
2 28oz cans whole tomatoes
1 Tbsp light or dark brown sugar
3 Tbsp unsalted butter
2 Medium leeks, white and light green parts, halved lengthwise, washed, cut in thin strips
1 Tbsp double-strength tomato paste
1/8 Tsp fresh grated nutmeg (or ground nutmeg)
2 Tbsp all-purpose flour
2 Cups vegetable broth or vegetable stock
- Cayenne Pepper
1) Move an oven rack to the middle of the oven and heat oven to roast at 475 F. Line a large rimmed baking sheet with foil.
2) Set a strainer over a bowl (to collect juices) and drain the tomatoes. Use your fingers to carefully open the tomatoes to scrape out the seeds; letting the seeds and juices drop into the strainer. Place the seeded tomatoes onto the foil-lined baking sheet.
3) Sprinkle the tomatoes with the brown sugar and roast until the liquid has evaporated and the tomatoes are beginning to color (about 20 minutes). Discard the seeds in the strainer and reserve the juices in the bowl (about 2 1/2 cups of strained tomato juice).
4) In a large saucepan over medium heat, melt the butter. When the foaming subsides, add the chopped leeks and 1/2 teaspoon of salt. Cook, stirring often, until the leeks have softened (about 5 minutes). Add the tomato paste and nutmeg; cook, stirring often, for 1 minute. Add the flour and cook, stirring often, for 1 minute.
5) Whisking constantly, add the vegetable broth until mixture is smooth (without lumps of flour). Add reserved tomato juice and roasted tomatoes. Bring to a boil, reduce the heat, cover, and simmer to blend the flavors (about 10 minutes).
6) Remove soup from heat and puree with handheld blender until perfectly smooth. Return soup to heat and adjust seasoning as desired, adding salt and cayenne pepper to taste. Serve immediately or refrigerate in an air tight container for several days then warm over low heat before serving.