This, my friends, is my favorite, most beloved tomato soup recipe. A soup so luxuriously smooth, creamy, and full of flavor that you will never be able to look at another bowl of tomato soup again (except for tomato basil soup — that’s in it’s own category). What makes this tempting bowl so special? I’ll tell you: (1) RIPE FRESH TOMATOES (2) A TOUCH OF MISO (3) CHARRED SCALLION OIL (4) HOMEMADE CROUTONS. The flavor combination doesn’t get any better than that. The soup itself is ridiculously easy to make but when you take a little extra time and pair it with smoky tangy scallion oil kissed with Tabasco® Green Pepper Sauce and homemade croutons, you’ve made the ultimate bowl of soup that is worth every second it took to make.
It’s been quite a long summer: I’ve been busy at work and that is nothing to complain about, I’ve signed on as a contributing writer for Edible DFW Magazine, the fam and I had lots of adventures camping and hiking in Texas and Colorado, and we even bought a dinky above-ground swimming pool that quickly became a hot tub in August. But after a downpour of a spring, the ground immediately transferred into a parched crackling desert that left me
dreaming on my knees praying for autumn to come early. Sadly, those prayers were not answered but thankfully we get our first 80 degree temperatures this weekend and a taste of the transformation that is about to come.
This in-between time of summer and fall always makes me crave tomato soup. Maybe it’s because the fall tomatoes are just starting to ripen and that nip of cold air that seems to creep in at night triggers the need for comfort. Who knows, but I do believe that this is the best time of year to throw tomatoes in a pot.
you so fresh
I like to use fresh tomatoes, not canned, for tomato soup. In my opinion, the flavor is much more bright and intense than jarred tomatoes. If I wanted a jar of Andy Warhol soup, I would have opened one. My fall tomatoes did not survive the attack of the vicious summer heat but thankfully I can still find them at the farmer’s market and I let them ripen in a paper bag a day before I use them to make them extra ripe.
Just like almost all comfort food type recipes, when I’m looking for a savory umami feel, I reach for miso. I like to use a miso that is free of additives and is not GMO. Adding a touch of shiro miso to this soup is that secret touch that takes this recipe over the top. Don’t tell anyone that’s why my chicken pot pie is so damn good.
it’s not burnt, it’s epically charred
To finish this bowl of deliciousness off, charred scallion oil is simply amazing. I’ve been searching for the right recipe to include it in and write about. This scallion oil has been on our table all summer and came about because I’ve been reading a lot of Francis Mallman and was inspired by his love of cooking with fire. Start by charring fresh green scallions until black and smoky by using a grill or under the broiler. Then infuse those flavors with garlic, oil, and vinegary jalapeño. It’s the perfect balance of smoky onion, bright garlic, and tangy jalapeño using my favorite Tabasco® Green Pepper Sauce (remember that time I hiked it down to Avery Island for a whirlwind Tabasco® adventure — this scallion oil is just as epic). Take the 15 minutes it takes to make this oil and serve it with everything from fried eggs, grilled vegetables, and soups.
love in the form of homemade crunch
The final notch in the belt of this tomato soup is the classic homemade crouton. When it’s crunchy exterior gives way to the creamy soup and bursts in your mouth with an intensity of your first kiss, you know you’ve just made the perfect combination of texture and flavor.
There you have it. My most beloved soup recipe with an an equally delicious scallion oil. A delicate but bold balance of comforting luxurious tomato soup with a touch of smoky bright onion-infused oil and crunchy homemade croutons is the perfect soup to bring in fall.
A delicate but bold balance of a comforting luxurious tomato soup with a touch of smoky bright onion infused oil and crunchy homemade croutons is the perfect soup to bring in fall.
charred scallion oil
- 1 bunch scallions
- 1/2 cup expeller pressed grapeseed or other neutral oil such as canola
- 2 cloves garlic, peeled and crushed
- 2 teaspoons Tabasco® Green Pepper Sauce
- Heavy pinch sea salt
- 4 thick slices sourdough bread, day-old preferred
- 1 tablespoon extra virgin olive oil
- Trim the roots off of the scallions and discard. Lightly oil the scallions with a touch of grapeseed or canola oil. Lay the scallions on a baking sheet and place under a high broiler until the scallions are blackened but still green in side, about 5 minutes. You can alternatively char the scallions on a gas or charcoal grill over high heat.
- Combine oil, garlic, and scallions in a small sauce pot over medium-low heat. Bring the mixture to a very low simmer and simmer for 10 minutes. If the garlic begins to brown, reduce heat to low.
- Place in a blender or food processor with Tabasco® Green Pepper Sauce and salt; pulse until no large pieces of scallion or garlic remain. Transfer to a serving bowl. If the mixture seems too frothy (because the blender has added air, you can return the oil to the sauce pot and heat over low heat until the air bubbles disperse).
- Preheat oven to 400°F. Tear or slice the sourdough into large bite-sized pieces and place on a baking sheet. Drizzle with olive oil and bake for 8 to 10 minutes until golden.
- In a large pot, heat oil over medium heat. Sauté onions and garlic with a pinch of salt (no need to mince the garlic and onions, a brief chop will do) until soft and translucent, about 5 minutes. Add tomatoes and sauté until the tomatoes begin to break down and release their juices. Add 4 cups of stock, miso, thyme, and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes.
- Transfer to a blender (work in batches if needed) and puree until smooth, about 1 minute. Return the soup to the pot over low heat and add remaining stock (or more to reach your desired texture). Taste and add additional salt and pepper if needed.
- Serve soup with a large drizzle of scallion oil and a few croutons or alternatively toss the croutons in the scallion oil and serve the croutons on top of the soup.
- The scallion oil, croutons, and tomato soup can all be made a day in advance of serving.
- This is a great family meal. The tomato soup is perfectly kid friendly with the option of of the scallion oil.
Wine: Chianti Classico Beer: lager
Disclaimer: This post was sponsored by McIlhenny Co. all opinions are my own.