Winter 2013 Excerpt: Tomato Soup

on February 19 | in Appetizers, Dinner, Food, From Ben, Lifestyle, Lunch, Magazine, Recipes | by | with 3 Comments

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BY: AMY THAYER

As the chill of winter creeps into my bones, I find myself longing for a thick hearty meal to warm me from the inside out. There is nothing more comforting than a big bowl of flavorful soup as you snuggle up in front of the fireplace, under your favorite throw. With this recipe I wanted to create a no-fuss type of meal that is jam packed full of sophisticated flavors. When someone says ìcomfortî does the childhood combination ìtomato soup and grilled cheeseî come to mind? I know it does for me. That doesnít mean run to the kitchen and open up a can. This recipe has rich bold grown-up flavors, but still touches that place where memories reside and brings a sense of comfort to your mind, body, and soul.

Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 medium onion

2 cloves garlic

1 12 ounce can fire roasted crushed tomatos

1 12 ounce can stewed tomatos

1 cup vegitable stock

1 teaspoon salt

1 teaspoon sugar

1 small red bell pepper

1 cup sour cream

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In a large sauce pan begin to heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add one medium onion, sliced. Stir occasionally to prevent burning. When onion becomes translucent add two crushed cloves of garlic. Reduce heat just slightly and continue stirring until onions and garlic get nice, soft, and carmelized. Add 1 12 ounce can fire roasted crushed tomatos and 1 12 ounce can of regular stewed tomatos, 2 cups vegetable stock, 1 teaspoon salt and 1 teaspoon sugar. Increase the heat and bring to a boil then reduce to a simmer, cover and continue to cook for 1 hour.

Meanwhile line a sheet pan with foil, place 1 small red bell pepper on the foil and drizzel lightly with olive oil. Place under the broiler until the skin blisters and burns. Repeat this process on all sides (approx. 5-6 min. on each side) Immediately remove from the oven and wrap the foil around the pepper lightly, yet completely covering the entire pepper until cooled. This will steam the pepper for easier removal of the outer skin. When cooled remove foil and scrape away all of the skin While the blackened skin should come off with ease, you can also use the dull side of a paring knife to help.  (Do not rinse the pepper with water. This will wash away the oils and flavors that you will want to keep in the recipe.) Cut the pepper into a few large pieces to cut away the stem and remove seeds; discard. dice the flavorful flesh of the roasted red pepper; add to soup.

Simmer for an hour to allow the flavors to blend together; remove from heat. Using an immulsion hand blender blend until the soup is creamy and contains no chunks. Stir in one cup of sour cream; serve.

FOR MORE RECIPES FIND FOLK’S WINTER 2013 ISSUE ON NEWSSTANDS AND AT FINE RETAILERS NOW OR ORDER ONLINE. 

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3 Responses to Winter 2013 Excerpt: Tomato Soup

  1. Meegan says:

    This looks so delicious!! Perfect for a cold day like today. I like the idea of sour cream. So good! Thanks for sharing!!

  2. Deborah says:

    i have been waiting 3 months for an issue of this magazine. BEN ASSURED ME I WOULD BE RECEIVING ONE IN THE MAIL 2 WEEKS AGO – HASN’T HAPPENED YET. VERY DISAPPOINTED IN THIS MAGAZINE. THEY HAVE 3 YEARS OF SUBSCRIPTION MONEY AND I HAVE NOTHING. SHAME ON YOU.

  3. Barb says:

    I was wondering, the ingredient list states 1 cup of vegetable stock but when reading the recipe it lists 2 cups of vegetable stock. which is correct? I can’t wait to try this. Thanks!!!

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