I have tweaked the recipe slightly from what he gave me but in essentials it's the same.
Doesn't that look delicious?
Ingredient list:
2 lb. Roma Tomatoes
1 onion, chopped (I use vidalia)
4 cloves of garlic, minced
2 T olive oil
4 c Chicken broth/stock
2 cans (6oz) tomato paste
2 T Fresh Parsley (I use dry, just use less, it doesn't affect the flavor noticeably)
1/2 c Fresh basil (same thing as with the parsley)
2 t oregano
1 t thyme
3/4 c Red Wine (The original recipe says sweet, but I think it's better with dry. Just use whatever you like)
3 T Balsamic vinegar
1 c Heavy Cream
Salt and Pepper to taste
A note on the tomatoes: The original recipe said to blanch and peel the tomatoes before chopping them. I find this step way too time-consuming and not at all necessary. You puree everything together at the end anyway so peeling them at the beginning hardly seems important. I did blanch them the first time I made this soup but haven't since. I just chop them up with skins on and put them in that way but if you're weird about skins or want to make sure everything gets blended consistently you can always do this extra step.
Putting it together:
1. Heat olive oil in large stockpot
2. Add chopped onion and saute until soft
3. Add garlic and saute another two minutes
4. Add tomatoes and salt and pepper. Cook for 5-10 minutes.
5. Stir in chicken broth, wine, vinegar and tomato paste. I'd recommend adding the paste first, it's easier to make sure it gets thoroughly mixed in that way. Bring the mixture to a boil.
6. Add all herbs and reduce heat to medium (you want it to be just simmering). Allow the liquid to reduce by 1/4. You can also let it reduce slightly more or less depending on how thick you like your soup.
7. Let cool at least 15 minutes. I like to put it in the refrigerator overnight at this step but that does take planning ahead, which is not something I excel in. Letting it sit overnight allows the flavors to blend and get stronger and also ensures that it's at appropriate temperature for blending. It comes down to this: The next thing you are going to do is puree the soup. The hotter the soup is at this point, the harder that will be. Now, it's not impossible to put hot soup in the blender and mix it, but you definitely want to make sure the lid is on tight and that you're holding it down even tighter. (Trust me, I know from experience).
8. Puree on high speed in a blender or food processor. I prefer a blender (mostly because it's easier to clean) but everyone has their own preferences and it really doesn't matter as long as the soup gets made.
9. The original recipe says to transfer the blended mixture into a clean pot. Well, I don't know about you, but I only have one stockpot. I usually just blend in small batches and put them into a mixing bowl. Once everything's out of my pot I rinse it out and transfer the soup from the mixing bowl to the stockpot. It's kind of a hassle but it's way cheaper than buying another stockpot.
10. Slowly reheat and stir in the cream. Once it's up to the proper temperature, serve!
11. Die of happiness.
I would recommend trying one batch at first, to get the hang of the recipe but after that all double batches. Everyone loves this soup and it's great for parties. And it's even better warmed up on the second day. You'll never go to Panera again. (Okay, maybe you will, but not for tomato soup!)
It's Andy's favorite!
