Spicy Tomato Soup (to combat the cold)
I know I shouldn’t complain about the cold. I live in southern Louisiana for crying out loud. But I tell you, when we bought our house (in July when it was 100 degrees), we didn’t really think to check the insulation or ask about the efficiency of the heating system. Boy do I wish we had. The conventional foundation means we’re up off the ground (cold), and the 1920s windows and doors are not quite as tightly sealed as they were, say, 80 years ago (drafty and cold). Plus, it’s humid, which makes the cold colder.
And I, friends, am not a cold weather kind of girl.
The cold affects my culinary senses one of two ways: either I crave standing in front of the hot stove making something hearty and satisfying or I simply want to stay in bed, food or not (it’s really the only warm place in our house besides in front of the stove).
Fortunately for David, I’m coming out of the stay-in-bed-with-my-books-and-computer slump and working towards spending as much time in front of the stove as possible.
This soup is an old standby, and it hits the hot spot on both counts: spice and temperature. The soup is rich and garlicky, thick with the tomato puree and chunky because of the chopped ones. After a big bowl of this (and the time I spend cooking it) I sometimes can even take my coat off and not be freezing.
But only sometimes.
Spicy Tomato Soup
4 slices bacon
1 yellow onion, chopped
6-8 cloves garlic, chopped
1 28-ounce can crushed tomatoes
1 16-ounce can chopped tomatoes
1-2 t. Kosher salt
2 cups chicken stock or canned broth
1/4 t. cayenne pepper
Cracked black pepper
Half and half or heavy cream (optional)
Cook the bacon in a large pot until brown and crispy. Remove with a slotted spoon and set aside. Cook the onion in the bacon fat over medium-high heat for about 5 minutes, until just tender. Add the garlic, and cook for another 5-8 minutes, until both are very soft and the garlic is beginning to turn golden. Salt and pepper well. (I don’t measure my salt, but with soup, I’ve found that if you season as you go, instead of all at once at the very end, you’ll end up with a nicely enhanced flavor, rather than a salty soup.) Stir in the crushed tomatoes, then add the chopped ones and their liquid. Add the broth, and season again. Bring the soup to a simmer,then reduce the heat and add the cayenne. Taste and adjust seasonings if needed. The soup is ready to serve at this point, but I usually leave mine on the stove on low heat for a while, to let the flavors mingle a little longer. When ready to serve, spoon into bowls and top with a few drops of half and half or cream and a crumble of bacon. Focaccia bread makes an excellent vehicle for dipping, if you’re so inclined. This soup could easily be vegetarian: substitute olive oil or butter for the bacon fat and vegetable broth for the chicken stock.
This recipe is my submission to this week’s ARF Tuesdays over at Sweetnicks.
February 21st, 2006 at 8:54 am
This soup looks beautiful! What a gorgeous color. I’m with you on the cold weather thing. I’m not a cold weather kind of girl, either! [We want to move before summer - to the Southwest.]
Stay warm!
February 21st, 2006 at 5:34 pm
Mmmmmm. You know this one’s right up my alley! All I need now is a grilled cheese and basil pesto sandwich on some really good bread from Our Daily Bread to go with it! Yum.
February 23rd, 2006 at 8:03 pm
Mmm. I’m obsessed with soup anytime, but especially in the winter. Last night I had another garlicky soup - it was a spicy tomato garlic soup with argentinian sausage and a big lice of rye bread soaking in it. Delicious. =) Lovely post! Mind if I link to you from Pie in the Sky?
February 23rd, 2006 at 8:10 pm
I made this today and it was just fantastic. Once again the CB rules!!! Thank you. At first when I was in the supermarket I though of going “upscale” and going with organic Muir Glen, etc. But they did not have them, so I went with generic. If I was missing something, my palate did not tell me — this was a hit in out house. I only got a bit decadent and offereed my Mother creme fraiche instead of creme (I had some left over from a tarte tatin that I had made). SHe loved that — I had it plain. WIth a loaf of French bread (I am not brave enough to bake too much) and a very simple green salad (with some help from the gang at Fresh Express bagged Boston lettuce), we had a wonderful meal. And we chatted about Weekly Dish!!! I am usually not so timely in trying things out, but this just hit the spot. We’ll make this again. And I’ll try to be more timly in trying things.. Thanks.
February 23rd, 2006 at 9:25 pm
I cannot think of anything better than tomato soup to beat that nasty cold weather! And believe I’m up here in Canada so I know all about that nasty cold weather.
Great soup! Thanks for sharing the recipe!
February 24th, 2006 at 5:13 pm
Hi Karina, You stay warm too! The southwest sounds lovely; I’ll hope you do get to move (at least before next winter!)
Margaret, Kate, and Jonathan, You’re making me want to make the soup again and try your ideas! Basil pesto and a grilled cheese would be perfect, and the sausage addition would make the soup even heartier (and make my protein-loving husband very happy). Creme fraiche sounds like a wonderful way to make the soup more elegant…for a luncheon, perhaps?
Ivonne, My sympathies. I’m sure my idea of cold doesn’t compare to Canada!
February 24th, 2006 at 6:56 pm
My husband would love that. I’ll have to try to make that soon. Tomato soup is a comfort food in my house (he likes it hot, I like it cold; gazpacho). It goes perfectly with cheese sandwiches!
February 26th, 2006 at 9:00 am
I just happened upon your blog a few days ago and wanted to say hello. I’m originally from southeast Louisiana but now live in Jackson. I’ve also been complaining about the cold on my blog. I think if the weather would settle down and be either hot or cold I could deal with it, but this meteorological ambivalence is wearing me down!
I also wanted to say that you’re in the same field I started in; how I remember those days of teaching freshman English!
I’ve enjoyed your descriptions and your photos. Best of luck to you!
June 19th, 2007 at 9:15 am
I just found this blog a few weeks ago. I’m hoping you are doing okay and will continue to post your yummy recipes.
I made this soup this weekend. It was so good. I’ve been taking it to work to eat for lunch the last few days.
Thanks again for the recipe!