Tomato Buttermilk Soup Recipes

COOL TOMATO AND BUTTERMILK SOUP

Steps:

• Chill four small bowls.
• Puree the buttermilk, 32 of the tomato halves, and the salt in a blender. Run the blender for at least 1 minute to make the puree as smooth as possible. If not using a high-speed blender such as a Vitamix, you may want to strain the puree through a fine-meshed sieve to make it as silky as possible.
• Add more buttermilk (or milk) to adjust the texture, taste, and adjust seasoning. Refrigerate the soup, covered, until serving time.
• To serve, divide the soup among the chilled bowls, then top with the remaining (finely chopped) tomato confit halves, the chives, a drizzle of oil, and a sprinkle of salt.

MEDITERRANEAN TOMATO BASIL BISQUE

Steps:

• 1. Cook the first five ingredients in a 3-quart saucepan over medium heat, stirring constantly for 6-10 minutes until thoroughly heated.
• 2. Remove from heat and serve in a mug or bowl. Garnish with shredded fresh basil if desired. Serve piping hot with breadsticks, garlic bread, or croutons.

ROASTED TOMATO AND BUTTERMILK BISQUE

Steps:

• Preheat oven to BROIL.
• Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling.
• Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened.
• Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside.
• Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Sauté the mixture, stirring occasionally for about 5 minutes or until vegetables are softened.
• Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well.
• Add the stock, cover and simmer until slightly thickened, approximately 20 minutes.
• Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil.
• Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon).
• Cover soup and refrigerate until well chilled or serve hot.
• To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving.
• Garnish each serving with a few ribbons of fresh basil.

TOMATO SOUP WITH BUTTERMILK

Steps:

• Puree tomatoes, then press through a sieve to remove seeds. In a large bowl, beat the pureed tomatoes, tomato paste, buttermilk and oil. Toss pureed avocado with 1 TBS lemon juice (to hold color). Add avocado, remaining lemon juice, parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and hot pepper sauce (if desired). Refrigerate several hours before serving.
• To serve: ladle into individual bowls and garnish with cucumber, sour cream and hot sauce.

RICH TOMATO SOUP

Steps:

• In a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
• Stir in basil and ground red pepper, if desired.
• Cook and stir for 1 minute more.
• Remove from heat.
• In a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
• Cover and blend till smooth.
• Return mixture to saucepan and heat through.
• Or, chill thoroughly.
• Garnish each serving with fresh basil leaves or lime slices, if desired.

CREAMY TOMATO/BASIL SOUP WITH A TWIST

Steps:

• 1. In a dutch oven, or cast iron pot (I love cast iron), heat olive oil over medium-high heat.
• 2. Add the minced garlic and sauté for about 30 seconds, or until fragrant.
• 3. Add diced onion and cook, stirring often, until translucent, about 8 minutes.
• 4. Chef's Note: I don't think I need to tell you this, but don't let the garlic, or the onion burn... If you do, you'll be starting over. Keep an eye on that pot, and keep stirring until the onions begin to slightly brown.
• 5. Add the peeled tomatoes (along with any juices), plus the chicken stock, baking soda and sugar.
• 6. Chef's Tip: What's with the baking soda. Tomatoes are acidic, and baking soda lowers acidic levels... by adding a bit of it to the soup, it smoothes out the flavors, and creates a more mellow flavor. When I'm making tomato dishes, I will taste the tomatoes before adding them to the dish, and if they taste more acid, I will add a bit more baking soda, but the amount in this recipe is a good place to start.
• 7. Chef's Note: I am well aware that not all seasons are favorable to garden fresh tomatoes. If canned is the way you need to go, then let me recommend my absolute favorite canned tomatoes for this recipe: Cento: San Marzano Certified Peeled Tomatoes. They are not the cheapest canned tomatoes on the market, but when it comes to this soup, I can't tell the difference between fresh and these. Oh, 3.5 pounds of fresh tomatoes would translate to two 28 ounce cans of tomatoes.
• 8. Bring to a slow simmer, and allow the tomato base to cook, uncovered for about 10 minutes.
• 9. Chef's Note: As the soup is simmering, use a wooden spoon to break apart the tomatoes, into the sauce.
• 10. Remove the tomato base to a blender, or a food processor fitted with an S-blade.
• 11. Add the half & half, buttermilk, basil, and oregano to the mix and blend until smooth.
• 12. Chef's Tip: What's a chiffonade? To chiffonade the basil, you would stack the basil leaves and roll them into a tube, and then carefully cut across the ends of the tube with your knife to produce fine strips.
• 13. Stop and taste... then season with salt and pepper.
• 14. Blend, season, and taste... Blend, season, and taste, until you like what you taste.
• 15. Chef's Note: All good chefs taste as they are cooking. Oh and no double dipping please. If you use a spoon to taste with (unless it's a tasting spoon), always use a new spoon or wash the one you used. Chefs may be good cooks, but they still have germs.
• 16. Return the blended soup to the pot, and simmer for an additional 10 minutes.
• 17. Serving Tip: I do believe it's a law that you can't serve tomato soup without a grilled cheese on the side. With that said, I usually put the soup in a nice clear or white bowl, add some homemade basil/tomato croutons, and a sprinkle of parmesan cheese. Enjoy.
• 18. Keep the faith, and keep cooking.