Creamy tomato soup

I do realize that tomato season is now over, but you'll see from the last post date that I've been away from this blog for quite some time. And, fact is, tomatoes were still in season, and quite plentiful in gardens and at the market, when I made this soup. I had quite a few of them on my windowsill as it happens, and didn't think I'd get a chance to use them in sandwiches or salad before they turned, so I opted for soup.

This recipe comes from Chuck Hughes, from Chuck's Day Off on the Food Network. He's a bit scary to look at, with tattooed arms and a somewhat annoying English Montreal accent, but his enthusiasim for food is pretty infectious. And if the food as his restaurant in Old Montreal is as good as it looks on the show, or as good at this soup for that matter, then I'm sold.


The method's pretty simple. Soften some onions and garlic in a pan, then drop in some chopped tomatoes. And some brown sugar too, to reduce the acidity. I added a bit too much for my altered amount, and the result was a bit sweet, but some sugar is neccessary.

Next you add some water, some thyme and the rind from some parmesan cheese for a yummy flavour boost. The rind just softens as the soup cooks and imparts a salty richness that's hard to describe. You simply remove it at the end once it has done its job.

Simmer for a bit, then remove the rind and the thyme, and blend in the pot.

Then you strain the whole thing to remove the skins and seeds.

And in goes a bit of cream to finish. The result is like a kicked up version of Campbell's tomato soup -- only so much better tasting. It's like a comforting bowl of summer.

Creamy Tomato Soup
From Chuck's Day Off

2 tablespoons olive oil (30 ml)
1 medium onion, chopped
2 cloves garlic, minced
12 large tomatoes, chopped
2 tablespoons brown sugar (30 ml)
1/2 cup water (125 ml)
unit Parmesan rind (Optional)
4 sprigs of thyme
1/4 cup of 35% cream (60 ml)
2 tablespoons butter (30 ml)
unit Salt and pepper

1.Heat olive oil in a large saucepan over medium heat. Add onions and garlic and continue to cook for 5 minutes until translucent. Add tomatoes and sugar and continue to cook for 5 minutes. Add water, Parmesan rind and thyme. Cook for about 25 minutes.
2.Remove the Parmesan rind and the thyme. Purée the soup in a food processor or with a hand blender. Pour purée through a strainer over a pot. Stir in the cream and butter. Season with salt and pepper.