Abra Beren’s Tomato Soup Recipe
Abra Beren’s tomato soup recipe is nothing short of brilliant, and my patch makes it even better. I never feels physically smaller than I do when I’m feeling like a tiny bit of nothingness on this earth. On the most recent excursion, I determined that I needed to get a 106-ounce can of Nina whole tomatoes for $6, in addition to a bag of six avocados, fifty pounds of sidewalk salt, and two pounds of garlic.
I wanted something traditional for the tomato soup. The perfect soup is one that tastes better than Campbell’s. Rich in tomato taste and smooth and creamy.
Scaled-up Abra Beren’s Tomato Soup Recipe, Phenomenal Vegetable Loving Cook Book
My favorite dish, which is a variation on a recipe for garlic confit, can be found on page 218 of Abra Beren’s amazing cookbook Ruffage, which is dedicated to vegetables. If you weren’t paying attention, you would almost turn the page and miss it. But the straightforward recipe creates a soup that people will remember.
READ ALSO: Easy Tomato Soup Recipe
A healthy quantity of cream balances the heat from the red pepper flakes, which adds a burst of flavor to the tomato. (I believe that in order to counteract the acidity of tomato soup, cream is required. Include a large potato or two if you’re dairy-free! It really adds a creamy texture to puréed soups.) The true secret, however, is the garlic confit. It adds an irresistible sweet garlickyness and a rich, roasted flavor.
How I enjoyed the Tomato Soup
I enjoyed the tomato soup in a variety of ways for a week after I made it, including with grilled cheese for dinner and Cheez-Its for lunch. One day I added avocado, and the next day I added chile crisp. I cut up the wilted spinach I had in the refrigerator and added it to the soup. A spoonful of white beans or a dollop of cottage cheese might be added to boost the protein content. You might think of buttered popcorn as a crouton if you’re a dreamer.
Abra Beren’s Tomato Soup Recipe Scaled Up
I modified Abra’s recipe, scaling it up to 106 ridiculous ounces of tomatoes and adding tomato paste to boost the tomato flavor. (That is over seven of the standard 14.5-ounce cans.) My partner and I are the only ones at home, but after spending a Sunday making soup, I now have a supply of soup in the freezer that is ready for a cold Michigan night, which I’ll have an abundance of.
READ ALSO: Honey-lemon chicken recipe perfected by Stephen Colbert
Ingredients of Abra Beren’s Tomato Soup Recipe
Fat Rich Version
1 stick of 4 ounces of butter
Red chili flakes, 2 ½ teaspoons
Ten thyme sprigs and two 6-ounce cans of tomato paste
One can (106 oz) of whole tomatoes
Five cups of water
Five heads (around 130 grams) Garlic confit
Two teaspoons of salt and more salt to taste
Two cups of heavy cream, plus extra if necessary to make you happy
Normal Fat Version
55g (2 oz) of butter
Red chili flakes, 1 teaspoon
Five sprigs of thyme
One six-ounce can of tomato paste
Three cans (14.5 oz) of whole tomatoes
Two cups of water
10 cloves of confit garlic (55 g)
One cup of heavy cream
Procedure Of Making Scaled-Up Version of Abra Beren’s Tomato Soup
Prepare the confit of garlic. Set the oven’s temperature to 250°. To make it easier to remove the garlic heads later, trim the tops of the five heads of garlic (keeping the peels on) and place them in a small baking dish. Before immersing in neutral oil (I use avocado; you know where I got it), sprinkle with salt.
For one to two hours, roast the dish covered with a lid or foil. When ready, they should be tender and golden brown. Squeeze the garlic gunk from its slick jackets into a bowl to prepare soup once it has cooled down enough to manage. Save the oil for salad dressing or garlic toast; two weeks is the safe period.
Abra Beren’s Tomato Soup Recipe, The Soup
It’s time for soup. Melt the butter in a big stock pot—I mean big. Add the thyme and chile flakes when it starts to bubble and whisk for one minute. After that, add the tomato paste and stir occasionally for 5 to 8 minutes, or until it is brick red and starting to caramelize.
Add the water, salt, garlic, and tomatoes (I ladled them in to prevent splatter from the crime scene). After bringing it to a boil, simmer it for about 20 minutes, stirring occasionally. Take the soup pot off the burner and go do something while it cools down. I recommend taking a long bath and taking a nap.
The soup should then be pureed in stages (yes, remove the thyme sprigs) and then put back in the saucepan to blend everything together. If necessary, add salt after tasting. Either pour the cream over the soup right away and serve, or put the soup in the refrigerator or freezer and pour the cream over each dish separately.