Cliff is a big proponent of eating grilled cheese sandwiches and tomato soup when the weather starts getting chilly. I’ve never been all that jazzed about it – thus far, all of the tomato soups I’ve tried here have been either repulsive or so acidic that I end up with raging heartburn. So I finally broke down and searched for a tomato soup recipe. I found a winner here, but the proportions need tweaking. My version is below, calling for much less dairy than the original.
8 tomatoes, peeled*, seeded and roughly chopped (they’re getting boiled and blended anyway)
1.5 L (50 oz) tomato juice
15-20 leaves fresh basil
2 T c heavy cream
1 1/2 T butter
salt and pepper to taste
Bring tomatoes and juice to a boil over medium heat. Simmer for 30 minutes, stirring occasionally. Add basil and pulse in blender or process with immersion blender until smooth. Over medium low heat, stir in cream, butter, sugar, salt and pepper until heated through. Do not boil or the cream will curdle.
*Do you know how to peel a tomato? I’d always heard you’re supposed to stick a whole tomato on the end of a fork, then immerse it in boiling water for 30-60 seconds. Jesus, that sounds like a trip to the emergency room (complete with tomato-shaped burn scars) just waiting to happen. If you have a gas stove, there is an easier way: stick your whole tomato on the end of a fork and roast the tomato in a burner flame (medium high worked for me), turning it slowly to get most of the flesh in the flame for about 5 seconds (if the skin turns black, blisters or pops, you’re done – turn that thing!). Don’t burn yourself trying to get every square inch – as long as you get most of it, you’re fine. Then, quarter the tomatoes to seed them. If you roasted them well enough, you should notice the skin starting to pull away from the cut edges. You can pull the skin up from the loose edge and peel the tomatoes now.