Tomato is very good for us. Their soups can be meatless, gluten free, fat free and peanut free and still taste delicious. Even creamy tomato soup can be dairy free. Simply use whipped silk tofu, instead of cream, to thicken the soup. We have known for some time that tomato is a good source of vitamin C and the antioxidant called lycopene. This fruit is also rich in vitamin K and calcium, which strengthens bone tissue. It is a good source of mineral chromium that also helps stabilize the blood sugar of diabetics. New research from Cornell University reveals that cooking this fruit increases your lycopene level. However, your vitamin C level is reduced through the cooking process. Lycopene is believed to be highly beneficial in preventing and combating cancer and heart disease. It is an antioxidant that our body does not produce naturally. Hence the importance of consuming fruits and vegetables with lycopene. Tomato also contains chlorogenic acid and coumaric acid, which helps fight some of the carcinogens caused by cigarette smoke.
Many avid friends of home cooking are as obsessed with tomato soup as with apple pie and lasagna family recipes. It is a comforting meal! It naturally has 2 survival mechanisms: natural sweetness and simplistic umami. We all love sweetness. And we also long for umami. Umami is the fifth taste sensation that produces roundness and depth of taste on the palate. We crave umami, which allows us to maintain a healthy appetite and, therefore, keeps us alive, a survival mechanism. As the tomato matures and ages, the level of umami increases. When cooked slowly, umami moves from simplistic to synergistic, increasing dramatically. (Hence our addiction to ketchup! It’s just tomatoes simmered with synergistic umami and sweetness).
Personally, I’m a fan of homemade fresh tomato soup made from mashed veal fillets straight from the vine. I serve this hot and cold soup. I love the pure taste of tomato. Season the soup with sea salt, pepper, extra virgin olive oil of high quality and finely chopped basil. Then I adore each bowl with a tablespoon of Creme Fraiche or Greek yogurt, depending on my mood. The trick is to heat the soup quickly, which allows it to retain its fresh taste and acidity from the garden. The soup should be hot, not cooked.
In winter, it is better to use canned tomatoes than fresh tomatoes out of season and out of the country. When looking for canned tomatoes, ignore the label! Find a brand you enjoy. When replacing canned ones with fresh ones, choose whole peeled tomatoes. Stay away from the other canned versions as crushed, diced, stewed. They undergo further processing and are made of lower quality fruit.
Use the following guidelines when replacing canned tomatoes with fresh ones:
A can of 28 ounce tomatoes equals about 10 to 12 whole, peeled tomatoes (or about 2 pounds)
A can of 14-1 / 2 ounce tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
If serving wine along with tomato soup, consider its predominant flavors. Fresh tomato soup as described above sings with natural acidity and, therefore, demands a white wine with a crispy acidity to match. Try Pinot Gris, Sauvignon Blanc, Vinho Verde, Riesling dry.
The soup made of slowly roasted tomatoes will have an intense fruiting, greater umami and low acidity and, therefore, can be associated with a red wine. If you want roasted tomato soup with an austere red, be sure to grill tomatoes, even canned ones. Roasting canned tomatoes for a few hours at 200 F in a turkey roaster concentrates the tomato, fruity flavors and reduces acidity. Roasted tomato soup tastes wonderful when sprinkled with crumbled blue cheese and combined with a wine like Cabernet Franc or Zinfandel. Smoked tomato soup also works very well with austere reds such as Cabernet Sauvignon.
Here is a recipe for winter roasted tomato soup with canned tomatoes:
Roasted Tomato Soup with Garlic
Serves 4 to 6
2 cans (28 ounces) whole tomatoes
8 tablespoons olive oil
3 to 4 cloves garlic, minced
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) of dried crushed red pepper
6 cups low-salt canned chicken broth or broth
Coagulated cream or fat-free Greek yogurt (to decorate)
6 tablespoons chopped fresh parsley (to decorate)
Pieces of crumbled blue cheese (to decorate)
Preheat oven to 200 ° F. Place canned tomatoes in a turkey roasting pan. Sprinkle with salt and pepper. Sprinkle the tomatoes with olive oil. Roast the tomatoes for about 3 hours. Let cool. Transfer the tomatoes and the accumulated juices to the blender or food processor. Process until thick.
Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the garlic and saute until fragrant, about 2 minutes. Add tomatoes, rosemary, thyme and dried chopped red pepper. Add the chicken broth; Boil it. Reduce heat and simmer uncovered until soup thickens slightly, approximately 25 minutes. Remove from heat. (It can be prepared 1 day in advance. Cover and refrigerate. Heat soup over medium-high heat before continuing.) Add basil. Season to taste with salt and pepper. Garnish with a tablespoon of coagulated cream or fat-free Greek yogurt.