I love tomatoes. And I especially love tomato soup. Any kind. From the can, from scratch, chunky, blended, thick, thinner, or bisque. You name it, if it’s tomato soup, I love it. So I try new recipes fairly often, because they always look good to me. (Perhaps I should also share here that Trevor hates tomato soup, so I usually eat it by myself.)
Well, I was trolling the blog-o-verse the other day, and in one of my regularly read blogs was a recipe for tomato soup–something the cook had just apparently whipped up on the spur of the moment using what was at hand. Of course, that appealed to me.
It contained a cup and a half of heavy whipping cream. And an entire stick of butter. You know I had to try it.
So, I did–the thing that made it sound particularly appealing to me was all the herbs. Not only the fairly typical rosemary and basil, but also celery seed and dill weed. Ok, I thought, I’m not sure about those. It sounds kind of odd. . . but I’ll give it a try.
It was fantastic. Really, really good. I thought about blending it with my immersion blender to make it smoother, but I decided in the end to just try it as the cook intended, with chunks of tomato, carrot, and onion. It really was delicious.
In the interests of full disclosure, I’m going to share the link to the recipe/blog with you, because I would not want to take credit for this wonderful soup. And I hope the chef in question takes this as the sincere homage it is.
That said, I may just make a few adjustments next time and create my own.