Tag Archives: tomato soup

Winter Tomato Soup by Martha Rose Shulman


Photo via The New York Times

Photo via The New York Times

One of my favorite writers for The New York Times is Martha Rose Shulman, who always seems to come up with something yummy in her column Recipes for Health. Check out this week’s recipe called Winter Tomato Soup with Bulgur, a simple, Mediterranean vegetarian soup that’s quick to make. Martha tells us that you can make this a day ahead and reheat.

And I suggest—if you have a wheat allergy—try substituting quinoa for bulgur. I would add it at the same point in which the bulgur would go in, and then cook the soup for about 12 minutes, which is about how long it takes to cook quinoa.

If you try it with the quinoa, let me know how it turns out!

Winter Tomato Soup with Bulgur

Serves 4 to 6

1 28-ounce can chopped tomatoes in juice

2 tablespoons extra virgin olive oil, plus additional if desired for drizzling

2 medium onions, preferably red onions, finely chopped

Salt to taste

2 to 4 garlic cloves, to taste, minced

2 tablespoons tomato paste

1/2 teaspoon sugar

1/2 cup coarse (#3) bulgur

5 cups water (more to taste)

Freshly ground pepper to taste

2 to 4 tablespoons chopped fresh mint

2 ounces feta, crumbled (about 1/2 cup)

Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes.

Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.

Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.

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Roasted Tomato Soup with Garlic from Cafe Matisse


If you get Bon Appetit magazine, you’re likely familiar with the RSVP section in the front, where readers get to request recipes from their favorite restaurants. Because I’ve been a subscriber since 1992, I have saved many of those recipes, including Roasted Tomato Soup with Garlic from Cafe Matisse in Rutherford, New Jersey. It’s not far from where I grew up in Bergen County!

It’s really easy to make, although there are several steps that take time, such as roasting the tomatoes. But if you don’t have a plan for freezing your extra Romas from this year’s harvest (see Deborah Krasner’s freezing suggestions* on GoodEater.org), soup is the way to go.

First you slice the tomatoes in half.

Then you sprinkle them with salt and pepper and drizzle the tomatoes with olive oil.

After an hour of roasting, they look like this.

Once they’re slightly cooled, you puree them in a food processor.

In a stockpot, you mix the tomatoes with sautéed minced garlic, fresh rosemary and thyme, and crushed red pepper. Then add chicken stock. (For vegetarians, substitute vegetable stock.)

After about half an hour of simmering, you add fresh basil and season the soup with salt and pepper. Of course, it’s best if you make this a day ahead so the flavors have a chance to meld.

This recipe is wheat-free, corn-free, and dairy-free, unless you add the baguette croutons in the end. A nice option is simply to offer bread on the side.

Buon appetito!

*Thanks to my friend Julie for sharing Deborah’s article with me!