*Recipe used with permission from America’s Take a look at Kitchen* This recipe is straight from the brand new sluggish cooker cookbook from the cooks at America’s Take a look at Kitchen. And I bought to strive it and now I get to share it with you. We’re so fortunate.
Serves: 6 to eight Cooking Time: 4 to six hours on Low
Reading: Americas test kitchen tomato soup
Why this recipe works: Making a deeply flavored tomato soup is difficult sufficient on the stovetop however getting the consistency proper in a sluggish cooker appeared daunting at finest. First, there was the difficulty of the tomatoes (recent or canned?) and second, the matter of approach (the best way to add taste and texture to the soup). Since completely ripe tomatoes can be found only a few weeks a 12 months, we turned to our trusty standby, canned diced tomatoes, that are dependable and prep-free. As for approach, the dump-and-go method yielded lackluster, watery soup so we introduced out our skillet and caramelized the tomatoes together with onions, brown sugar, and tomato paste earlier than including them to the sluggish cooker. This fast step infused the diced tomatoes with taste and after including just a little flour for thickening, we deglazed the underside of the skillet with broth, capturing each morsel of the flavorful brown bits for the bottom of the soup. So as to add richness, we added heavy cream and dry sherry after the soup was pureed. We prefer to serve this soup with Buttery Croutons (see web page 41).
Read more: How to thicken tomato soup
2 tablespoons unsalted butter 3 (14.5-ounce) cans diced tomatoes, drained, juice reserved 1 onion, minced 1 tablespoon brown sugar 1 tablespoon tomato paste Salt and pepper 2 tablespoons all-purpose flour 3 cups low-sodium hen broth, plus further as wanted 2 bay leaves 1/2 cup heavy cream 2 teaspoons dry sherry Pinch cayenne pepper
1. Soften butter in 12-inch skillet over medium-high warmth. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and prepare dinner till tomatoes are dry and calmly browned, 8 to 10 minutes. Stir in flour and prepare dinner for 1 minute. Slowly whisk in 1 cup broth, scraping up any brown bits; switch to sluggish cooker.
2. Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into sluggish cooker. Cowl and prepare dinner till tomatoes start to interrupt down, 4 to six hours on low.
3. Discard bay leaves. Working in batches, puree soup in blender till clean, then switch to massive saucepan. Sir in cream, sherry, and cayenne and add further hen broth as wanted to regulate soup consistency. Reheat soup over medium-low warmth till scorching. Season with salt and pepper to style and serve.
Evaluation of the Recipe: As I browsed by the recipes in ATK’s Sluggish Cooker Revolution the tomato soup caught my eye. I had been desirous to make a tomato soup because it brings me again to my childhood of grilled cheese sandwiches and canned tomato soup. I like tomatoes. I eat a tomato sandwich on a regular basis for lunch. And I by no means tire of it.
So I faithfully adopted the instructions above and it turned out superbly. I served it up with grilled cheese and I had 2 bowls. And I’ll in all probability have it tomorrow for lunch with my tomato sandwich. I’d give this 5 stars. Husband wasn’t right here tonight and I’m unsure what he would assume…he’d in all probability say it might be higher with meat, sausage particularly. 🙂
p.s. each single recipe begins with a paragraph about “why the recipe works”…I like that and assume it’s so useful to know the background behind every recipe
Also read: French onion soup and chicken