Americas test kitchen tomato soup

* Recipe used with permission of America Take a look at Kitchen * This recipe is straight from the brand new cookbook by the chefs at US Take a look at Kitchen. And I bought to strive and now I want to share it with you. We’re lucky Storage: 6 to eight Cooking time: 4 to six hours on Low Read: Americas testing tomato soup in the kitchen Why this recipe works: Make tomato soup The rich flavor is hard enough on the stovetop however to get the right consistency in a slow cooker appears frustrating at best. First, it’s the tomato difficulty (recent or canned?) and second, the issue of approach (the best way to add flavor and texture to a soup). Since fully ripe tomatoes can only be found for a few weeks out of 12 months, we’ve turned to canned diced tomatoes, our reliable backup, reliable and no standardization suffered before. As for the approach, the pour and go method yields a light, watery soup, so we introduced the pan and caramelized tomatoes along with the onions, brown sugar and ketchup earlier than giving them. into the slow cooker. This quick step infuses the flavors of the diced tomatoes and, after adding only a little flour for thickening, we glaze the underside of the pan with broth, yielding flavorful brown flakes in bottom of the soup. For extra richness, we added heavy cream and dry sherry after the soup was pureed. We like to serve this soup with avocado toast (see page 41). Read more: How to steam dumplings without a steamer2 tablespoons unsalted butter 3 cans (14.5 ounces) diced tomatoes, drained, juice separate 1 onion minced 1 teaspoon brown sugar 1 teaspoon tomato paste Salt and pepper 2 tablespoons all-purpose flour 3 cups low-sodium hen broth, more if desired 2 bay leaves 1/2 cup heavy cream 2 tablespoons dry sherry A pinch of cayenne pepper1. Melt butter in 12-inch pan over medium-high heat. Add the tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon salt and prep the dinner until the tomatoes are dry and lightly brown, 8 to 10 minutes. Stir in flour and prepare dinner in 1 minute. Slowly beat eggs in 1 cup broth, scraping off brown debris; switch to slow cooker.2. Stir the remaining 2 cups of broth, reserved tomato juice, and bay leaves into the simmering pot. Let’s crawl and prepare dinner until the tomatoes start to taste, 4 to 6 hours less. Read more: Jamaican Beef Soup with Dumplings3. Discard the bay leaf. In batches, puree the soup in a blender until clean, then transfer to a large saucepan. Sir in cream, sherry, and cayenne and add extra hen broth if desired to adjust the consistency of the soup. Heat soup over medium-low heat until scorched. Season with salt and pepper to taste.Review Recipe: As I browsed through ATK’s Kitchen Revolution recipes, the tomato soup caught my eye. I’ve been wanting to make a tomato soup since it took me back to my childhood with grilled cheese sandwiches and canned tomato soup. I like tomatoes. I usually eat a tomato sandwich for lunch. And I don’t feel tired at all. I served it with grilled cheese and I had 2 bowls. And I’ll definitely have it tomorrow for my tomato sandwich lunch. I will give this 5 stars. My husband isn’t here tonight and I’m not sure what he’ll assume… he’ll definitely say it could be higher with meat, especially sausages. ????ps each recipe begins with a paragraph about “why it works”… I love that and find it helpful to know the background behind each recipe Read more: The cauliflower in American test kitchen