Comfort Essentials The Ultimate Bacon Tomato Soup Recipes

VIVI'S BACON AND TOMATO SOUP

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Place the bacon pieces and onion into a large saucepan or soup pot over medium heat, and cook and stir until the onion is beginning to brown and the bacon is crisp, about 10 minutes. Stir in tomato sauce, diced tomatoes, beef bouillon cubes, water, garlic powder, onion powder, and cooked macaroni, and bring to a boil. Cover the pot, reduce heat, and simmer for 10 minutes.

COMFORT ESSENTIALS: FRESH GARDEN TOMATO SOUP

Steps:

• PREP/PREPARE
• The Tomatoes As you know, there are all kinds of tomatoes; heirloom, plum, beefsteak, to name a few, and each type of tomato will bring its own unique flavor notes to this recipe. When I am talking fresh tomatoes, I am not referring to the tomatoes you get at the grocer... not even the "hot house" variety. If you do not grow you own, check out one of your local farmer's markets. If you cannot get fresh tomatoes, then my second choice would be good canned ones.
• After you blanch, skin, core, and de-seed the tomatoes, you should be left with 2.5 - 3 pounds (1 - 1.4kg) of yummy tomato goodness.
• The Sugar Tomatoes can be a funny thing to work with... Some can be sweet; others a bit on the bitter side. The sugar I have in the ingredients list should only be used in the final simmering of the soup. If it is a bit bitter, add some sugar, about a 1/4 teaspoon at a time, until you like what you taste. If it tastes fine, then leave it out.
• The Celery Salt Celery salt is salt that, for lack of a better phrase is, salt that taste like celery. You want to add it in small quantities during the final simmer. It really gives the soup a distinctive taste.
• Freezing the Tomato Puree Once you pulse the tomato flesh, you can freeze it before or after adding the dry spices. If properly sealed, it will last 6 - 8 months. I like to use freezer bags adding 1 pound (455g) to each bag (the quart size bags are perfect for this). Then, as the days get shorter, the nights get longer, and the temps begin to drop, any time I crave a recipe that calls for fresh tomatoes... I have them available.
• Gather your ingredients (mise en place).
• BLANCHING, CORING, AND SEEDING FRESH TOMATOES
• Cut a large "X" in the bottom of the tomatoes.
• Plunge into boiling water, for about 60 - 90 seconds.
• Remove from the boiling water and plunge into ice water.
• After they cool, remove the skins; they should slip right off. With the skins off, remove the core.
• Cut in half and remove the seeds. I just use my fingers.
• Leaving the seeds in will make the soup taste bitter.
• Add the tomato flesh to a food processor fitted with an S-blade.
• Use 1-second bursts to break down the tomatoes.
• I do not try to puree the tomatoes; I like to leave some tomato bits.
• Add them to a bowl, and then throw in Dry Spices #1.
• Mix until combined, then cover and place into the fridge 4 - 5 hours, or overnight.
• This is going to help to infuse the spices into the tomatoes.
• MAKING THE TOMATO SOUP
• Add the bacon to a soup pan, or heavy-bottom pot, like a Dutch oven, and set the heat to medium low
• Slowly cook until the bacon crisps and renders its fat.
• Remove the bacon, and reserve for another recipe, or use them as a garnish on this one. Or, just eat them as a chef's treat.
• Add the onions, and cook until softened, about 3 - 4 minutes, then add the garlic and cook for an additional 60 seconds.
• Add the butter, and stir into the onions until it melts, then add the flour, and mix until combined with the onions and garlic, about 2 - 3 minutes.
• Add the chicken stock, and whisk until combined, then simmer and whisk until the stock begins to thicken, about 3 - 5 minutes. Make sure there are no lumps.
• Add the tomatoes, stir to combine, and allow to slowly simmer for an hour.
• While the soup is simmering, taste for proper seasoning by adding Dry Seasonings #2.
• I find I like to add a bit more of of the original dry seasonings. Not all of them... maybe some more cumin, a bit more dill. You get the idea. Good chefs taste as they cook.
• Adding the Milk, Half & Half, or Cream At the very end of the simmering process, you have a big decision to make. Do you want to add the dairy? In truth, it tastes great with or without; however, I really do like what it does to the recipe. If you are using the dairy, just add it in, stir to combine, then allow to heat back up and serve.
• PLATE/PRESENT
• Serve while nice and hot with some toasted crostini's, croutons, maybe a dollop of sour cream, and how about a nice grilled cheese sandwich. Enjoy.
• Keep the faith, and keep cooking.

COMFORT ESSENTIALS: THE ULTIMATE BACON TOMATO SOUP

Steps:

• PREP/PREPARE
• A classic French mirepoix (meer-PWAH) consists of 2-parts onion, 1-part carrot, and 1-part celery (2-1-1), all determined by weight, and diced. It is a flavor base for many classic and traditional soups, stews, stocks, and sauces. So, if you chopped up an onion, and it weighs in at 4 ounces, you would need 2 ounces of carrot, and 2 ounces of celery. For this recipe we will dispense with the formality of weighing the ingredients. So, for our recipe dice: • 1/2 medium yellow onion • 1 medium carrot • 1 stalk celery If you have a bit more than the recipe calls for, no worries, just toss it in the pot. A traditional mirepoix is typically not sautéed over high heat; the intention is to sweeten the ingredients, not to caramelize them.
• If you do a lot of soups and stews (I do during the cold months), you could spend one snowy afternoon chopping up a bunch of onions, carrots, and celery, weighing out the proportions (2-1-1), and making a big batch of mirepoix, then freeze it in 1 cup portions. Simply pull out a bag, when needed. You should blanch the veggies for about 2 minutes before sticking in the freezer.
• Gather your ingredients (mise en place).
• Chop up the veggies for the mirepoix and reserve.
• Add the diced bacon to a soup pot, over medium heat.
• Cook until the bacon renders its fat, and crisps, about 4 - 5 minutes. Mmmm... Bacon
• Add the mirepoix, and garlic to the pot with the bacon, and bacon fat.
• Cook, occasionally stirring, until the veggies soften, about 4 - 5 minutes.
• Add the tomato paste, and stir to combine, about 1 minute.
• Add the chicken stock, and stir to combine, about 1 minute.
• Add the tomatoes and dried thyme, then stir to combine, about 1 minute.
• Allow to simmer for about 5 minutes.
• Remove from the heat, allow to cool for a few minutes, and then puree in a blender. You may have to do this step in batches.
• Chef's Tip: Care should be exercised any time you are blending warm, or hot liquids. When you turn on the blender, they can expand, and go everywhere. Always start at a low speed and place a tea towel over the top of the blender.
• THE SEASONING This is where things really come together.
• Return the soup to the pot and set the heat to low. Now, add salt, pepper, red pepper flakes, and cumin, to taste; along with the apple-cider vinegar. I like a large amount of salt (to compliment the tomatoes), enough pepper, and pepper flakes to give it a bit of heat (more heat in the Winter than Summer), a pinch or two of cumin (to keep it savory), and apple-cider vinegar (for a bit of tang). Note: If you are not using good canned tomatoes, you might need to add a pinch or two of sugar (this will aid in removing the bitter taste of the tomatoes). Remember, you can always add more spice, but you cannot take them out. So, add just a bit at a time, and taste.
• PLATE/PRESENT
• Serve while nice and warm with a dollop of sour cream, or yogurt, and crusty bread. Enjoy.
• Keep the faith, and keep cooking.