Tomato soup and grilled cheese sandwiches bring back some great childhood memories. Those days it was tomato soup from a can, rather than this homemade fresh version, which has become the new staple in my house. I use a roasted chile pepper, as well as some fire roasted tomatoes, to add to the complexity of the flavors in this tomato soup, and I’m sure that you are going to love it. I finish it off with a bit of cream (which is optional) which adds a bit of richness and a silky texture. Along with a grilled cheese sandwich, I'm in heaven. Hope you enjoy it!
Recipe Overview and Keys to Success
To make the best Cream of Tomato Soup, just follow the following steps:
- The roasted pepper adds great flavor, but you shouldn’t char it too much. If the skin gets more than a few black spots, you may end up with a bitter burnt taste in the soup.
- Season as you go with salt and pepper. The right amount in soups is very important, and I think it’s important to giver everything time to come together. So don’t wait until the end.
- Fresh basil gives this soup a nice freshness and another layer of flavor. Don’t use dry.
- ~30 ounces of fire roasted tomatoes
- 1 pasilla chili pepper
- 1 large onion coarsely chopped
- 1 carrot coarsely chopped
- 1 stalk celery coarsely chopped
- 1 – 1.5 quarts of chicken stock
- 5 – 6 fresh basil leaves
- 1/3 cup of heavy cream
Cream of Tomato Soup
- Start by roasting the chili pepper over the gas burner, allowing it to slightly char on all sides
- Allow it to cool, deseed and then coarsely chop
- Heat a soup pot over medium heat and coat the bottom with olive oil
- Add the chili pepper, onion, carrot and celery and season with salt and pepper
- Saute for 5 – 10 minutes until the onion is translucent
- Add the tomatoes, and allow everything to simmer for 10 minutes uncovered, concentrating the flavors
- Add the chicken stock, covering everything by a couple inches
- Simmer until all the vegetables are tender and then use a blender to blend until smooth
- Add the cream, stir to combine and taste. Adjust the seasoning if needed.
Soups can be hard to pair with wine. This one, is both rich and smoky from the fire roasted tomatoes. I might go for a glass of champagin which gives a cool “comfort food” & elegance juxtaposition. A nice crisp sauvignon blanc would also work very well.