Wednesday: Tomato Soup & Buttermilk Cornbread
You won’t be reaching for the canned stuff again. This is the real deal. I found that most homemade tomato soup recipes tasted more like spaghetti sauce but not this one. And, it freezes very well – think: ski house, weekend lunches? NOTE: I rarely suggest a brand but I only use Pomi chopped tomatoes for this recipe as it contains no citric acid.
Serves: 4 Prep: 20 Cooking: 45
For the Soup
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
1 large clove garlic, minced
3 tablespoons all-purpose flour
3 cups vegetable stock - you can use chicken stock if that's what you have
1 (26 oz) box chopped tomatoes – I prefer the Pomi
1 tablespoon sugar
1/2 teaspoon dried thyme
Freshly ground black pepper
1/3 cup milk or cream, optionalFor the Cornbread
6 tablespoons unsalted butter, melted
1 cup yellow cornmeal
¾ cup all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 large egg, lightly beaten
1 ½ cups buttermilk
This soup can be made ahead and reheated.
Preheat the oven to 425º. Prepare (butter) an 8x8” baking pan.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda and salt, and whisk everything together.
In a separate bowl, mix the buttermilk, eggs and melted butter.
Pour the wet mixture into the dry and fold together. Mix lightly as it should be lumpy.
Pour the batter into the prepared baking dish.
Bake 20-25 minutes or until the top is golden and its cooked through – test with a toothpick.
Start the soup. In a nonreactive 5 to 6 quart Dutch oven, heat the oil and butter over medium low heat until the butter melts.
Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
Add the flour and stir to coat the onion and garlic. Cook, stirring, 1-2 minutes.
Add the broth, tomatoes, sugar, thyme, and ½ teaspoon salt and ¼ teaspoon pepper.
Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking.
Reduce the heat to low, partially cover, and simmer for 30 minutes.
Remove cornbread when done and allow it to sit 10 minutes before you cut into it.
Using a hand held immersion blender, puree the soup. Alternately, you could allow the soup to cool briefly and then puree in two or three batches in a blender or food processor. Return the soup to the pot.
Add milk or cream if desired.
Taste and season with salt and pepper.
Serve warm soup with a big hunk of warm cornbread.