My husband loves any excuse to eat tomatoes. I found a recipe in one of my mom's cooking magazines that sounded intriguing. A bit of lemon zest, some orange juice, bay leaf...
I later decided the magazine recipe needed tweaking. I don't always have oranges on hand, so I realized it would be handy to substitute a bit of frozen orange juice concentrate. (It's easy for me to keep a bit of that in stock.) I also don't always have cream on hand, but some sour cream (thinned out if necessary) was a great alternative. (Yogurt would work too, and would be less fat).
A friend from Foodbuzz adds goat cheese to her tomato soup. It's a great combination. It can be thinned with a bit of hot water to give the swirled effect. Another friend of mine said she didn't think she liked goat cheese; when I checked out her goat cheese, I said, "No wonder! It's gone bad!". I suggest that if you do get a small log of it, freeze small portions of it if you're not using it all right away. It'll stay super fresh. We freeze some at our deli, and then we can always serve goat cheese salads with yummy, fresh, creamy goat cheese...
Sometimes when I make this soup, I realize I don't have any fresh basil on hand. But, living on the California coast, there's usually some kind of green herb growing in the garden. Almost any green herb will do; most go quite well with tomatoes. Even parsley works, just to give the soup a bit of color.
Check out this gourmet, homemade variation of the typical Campbell's Cream of Tomato Soup! Find the Tomato Basil Soup Recipe at pccuisine.com.
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Jennifer Cote, author of From the Land of Milk and HoneyThe New Deli, 624A San Pablo Ave., Pinole, CA 94564
Shop for gourmet and whole food items at Jen's Online Store
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5 comments:
Oooh, and I bet you still have fresh tomatoes too? I'm going to have to pine for this for another 6 months!
Well, I cheated a bit and used canned tomatoes...
We still have a few tomatoes though; I suppose I should put them to work in this!
But I do hope you can enjoy such a soup even if it is 6 months later : )
Jen
get those fresh tomatoes out of hiding! and this soup looks devine. mmmmmm!
Great recipe. Nice and simple. It will feature on my menu next week, minus the frozen orange juice concentrate, I don't think I've ever seen that!
The frozen orange juice concentrate is just that tubular container in the frozen foods section of the grocery store. It's a handy way to have "juice" on hand- it can be kept frozen until you add water to it for juice (or like I did, for recipes). But I'm sure the recipe will still be good without it. I've known a few people who just add a touch of sugar to tomato recipes- takes that acidic edge off...
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