The temperature is dropping fast here in Chicago which means we're bundled up with sweaters and trying our best to avoid turning on the heat for as long as possible. (Update: we turned it on at 10:00am today, November 2nd...)
Cold weather recipes to keep you warm are the best - and you probably won't find many people who argue against tomato soup being one of the best remedies for winter blues.
Although I made this homemade soup from America's Test Kitchen, slightly adapted, in the heat of the summer, I've been thinking about it for the last few days and gearing up to make batch #2 soon.
Cream of Tomato Soup
3.5 Tbs butter
2 28oz cans diced tomatoes, drained with the juice reserved
1 onion, chopped
2 Tbs brown sugar
1 Tbs tomato paste
2 Tbs flour
1 3/4 cups chicken broth
1/2 cup heavy cream
salt and pepper
Melt butter in Dutch oven over medium-high heat. Add drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring until the onion is soft and the tomatoes start to caramelize.
Stir in flour and cook for 1 minute. Slowly stir in the broth and the tomato juice. Bring to a simmer, cover and cook for 10 minutes.
I used my immersion blender to puree the soup which meant I didn't need to dirty up the food processor or regular blender. At this stage, I packaged half of the soup for the freezer, with a note that said "add cream" so we wouldn't forget when we pulled it out a few weeks later.
I used 1/4 heavy cream to the half that was left and brought the soup to a brief simmer before removing from the heat. After a quick salt, pepper and cayenne seasoning it was ready to eat.
And was it good. Very creamy, robust flavor and the perfect consistency. Definitely on the make-it-again list.