fire-roasted cream-of-tomato-soup

I love food with history—food that invokes a memory, both with its preparation and its enjoyment. This particular soup recipe comes with story and memory and a long history for me. It was passed down from my great-grandmother, to my grandmother, to my mother, and to me. It has some inherited some variations along the way, specifically in regard to the tomatoes.

(It can be easier to pick up a couple cans at the grocery than it is to head down to the cellar and grab a couple jars off the shelf from last summer’s canning session —as my great-grandmother did. I love canning and tomatoes are definitely on that list, but for this recipe, feel free to get yours at the grocery store, unless you happen to have a few Ball canning jars of summer’s bounty tucked away).

I have this distinct memory of my mom with her hands on her hips, my sisters and I lined up in front of her, while the classic question was posed:
“What should we have for lunch, girls?”
I was probably no more than nine or ten at the time. But I remember the smile on her face when she suggested, with a mysterious grin, “How about Cream-of-tomato soup?”
At that point, we had never had cream of tomato soup, but the look on her face told us it would be wonderful, so we agreed happily and helped as she pulled out a saucepan, a couple cans of tomatoes, whole cream, garlic, onion, butter, and cheese. And I distinctly remember thinking, this is how memories are made.
So from my family to yours,
Enjoy!

3 cans fire-roasted diced tomatoes
3 tablespoons clarified butter
1 teaspoon diced garlic
1 teaspoon diced onion
3 cups vegetable broth
2 tablespoons balsamic vinaigrette
3/4 cup cream
salt and pepper to taste

In a sauce pan melt butter over med-high heat. Add the garlic and onion and simmer until both caramelize and begin to brown. Open tomatoes and empty all three in the the pan with the garlic, onion, and butter. Stir to combine. Add broth and heat through. Turn off heat and balsamic and cream. Stir and taste. Adjust salt and pepper to liking.
Serve hot the grated cheddar on top (and with a side of grilled cheese!)

One thought on “fire-roasted cream-of-tomato-soup

  1. Pingback: cheddar, garlic, and dill biscuits | EatWriteRepeat

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