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Tomato Soup

This recipe has been shared with the blog 12 Tomatoes:

Vegetarian Recipe: Tomato Soup with a Creamy Twist

With the name of the blog being "12 Tomatoes" we figured it would be time we introduced another soup where the tomato is the hero. This humble fruit (or vegetable if we want to use the culinary classification instead of the botanical one) packs some massive flavor that makes it perfect for a hearty, winter soup.

We were rethinking new, or interesting ways to enhance the flavor of the standard tomato basil soup. We wanted to find a way to lighten the flavor a little, and citrus immediately came to mind. The addition of some orange zest and and a little bit of cumin really helped elevate the flavor of this soup. We also took a look at the common practice of adding yogurt or sour cream to tomato soup and wanted to some way enhance the practice. The solution was inspired by a different dish: kebabs. We took a moment to consider the yogurt sauce commonly served with kebabs and decided to thicken it by leaving out the lemon sauce and doubling the yogurt. Serve the soup in a large bowl, or even in coffee mug for a great appetizer that can be carried around before the main course is served. Keep reading below for this great recipe...

Tomato Soup with Basil Yogurt Sauce

Ingredients

TOMATO SOUP

• 1 tablespoon extra-virgin olive oil
• 3 medium onions, thinly sliced
• salt and pepper to taste
• Zest from 1 large orange, peeled off in wide strips
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1/3 cup basil tightly packed (or 2 tablespoons dried basil)
• 1/3 cup marjoram leaves tightly packed (or 2 tablespoons dried marjoram)
• One 28oz can and one 14oz can whole tomatoes
• 8 cups vegetable broth

BASIL YOGURT SAUCE

• 2 cups plain yogurt
• 1 clove garlic, minced
• 4 scallions, thinly sliced
• 1/2 cup tightly packed fresh basil leaves, thinly sliced

Directions

1. In a large, heavy pot heat oil over medium-low heat.
2. Add the onion, salt, pepper, orange zest, and garlic.
3. Cover the pot and cook, stirring occasionally for 20 minutes or until the onions are soft.
4. Stir in the cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes, stirring occasionally over medium-low heat.
5. Add the tomatoes and their liquid, bay leaves, and broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
6. Let the soup cool slightly, then pull out the orange peel and bay leaves and puree the soup in a blender or food processor.
7. To make the yogurt sauce, simply fold together the ingredients together in a bowl.
8. Serve the soup hot and add a spoonful of the yogurt sauce on top.
9. Enjoy!

Soup recipe adapted from Fine Cooking

Yogurt Sauce recipe adapted from New York Times

Onion Soup

This recipe is from the blog 12 Tomatoes and I share it with them:

Soup Recipe: Perfect French Onion Soup

Winter isn't just the perfect time to try new soups, it's also the season to perfect classics. That's exactly the mindset we had when looking for a great french onion soup recipe. The broth should be filled with the flavor of caramelized onions, the bread on top should be toasted to perfection without being a soggy mess, and of course the cheese should be melted just right. Most importantly, we had to find a way to simplify the recipe for the soup.

Normally, a good french onion soup could require hours of glazing than deglazing the pan as you caramelize the onions, but today's recipe cuts that down. Instead of dozens of times, you only need to deglaze the pot three or four times. For the broth, a mixture of water, chicken broth, and beef broth ended up being perfect. For the topping, we toasted a baguette to prevent sogginess, and just ever to slightly sprinkled the soup with Gruyere cheese to compliment the flavors while not overpowering. Keep reading below for our favorite recipe...

French Onion Soup

Ingredients

• 3 tablespoons unsalted butter, divided evenly into 3 pieces
• 6 large yellow onions, halfed and cut root to stem into 1/4" thick slices
• 2 cloves garlic, chopped
• salt
• 2 cups water, plus extra
• 1/2 cup dry sherry
• 1/3 cup dry red wine
• 4 cups low-sodium chicken broth
• 2 cups beef broth
• 6 sprigs fresh thyme, tied together with twine
• 1 bay leaf
• black pepper
• baguette slices cut 1/2" thick (1 per bowl).
• 8oz shredded Gruyere cheese

Directions

1. Preheat the oven to 400F
2. Generously grease the inside of a large Dutch oven with nonstick cooking spray.
3. Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt.
4. Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot.
5. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour.
6. Remove the pot from the oven and place over medium-high heat.
7. Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes.
8. Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes).
9. Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant.
10. Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes).
11. Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up.
12. Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes.
13. Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven.
14. Remove and discard the herbs from the soup, then season with salt and pepper to taste.
15. To serve, adjust oven to boiling.
16. Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes).
17. Let cool 5 minutes before serving.
18. Enjoy!

Recipe adapted from Simply Recipes

Forma fácil de separar la yema del huevo/Very cool way to separate egg yolk

Mermelada de Tomates en Micro-onda/Microwave Tomato Jam

Ingredientes:

5 tomates medianos bien maduros (pero no aguados), sin cáscara/5 peeled ripe tomatoes
Canela y clavo de olor en polvo/ powdered cinnamon and powdered cloves
2 cucharadas grandes de azúcar por cada tomate/2 tablespoons of sugar per tomato

Pelar los tomates sumergiéndolos en agua hirviendo por un ratito/ Peel tomatoes dipping them in boiling water for a bit
Cortarlos en pedazos muy pequeños y sacarles las pepas si se desea/ Cut them in very small pieces
Espolvorearlos con un poco de canela y clavo de olor/ Add powdered cinnamon and cloves
Agregarles el azúcar/Add sugar
Ponerlos en micro-ondas por tres minutos; revolverlos, y ponerlos otros tres minutos/Place in microwave for three minutes, mix them and place them in microwave for another 3 minutes.
Está lista la mermelada para untarla, por ejemplo, en unas tostaditas, galletitas o ponerlas sobre queso crema para hacer unos entremeses con galletitas muy diferente!? The tomato jam is ready to use as a spread for crackers, toast ot over cream cheese.