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Cream of Tomato and Others

Cream of Tomato and Others

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Published by rhair2473
How to make Cream of Tomato Soup or change it into other creamy vegetable soup. Also has a recipe for Cheesy Biscuits.
How to make Cream of Tomato Soup or change it into other creamy vegetable soup. Also has a recipe for Cheesy Biscuits.

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Published by: rhair2473 on Oct 16, 2011
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05/12/2014

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The Chameleon Cook: Cooking Well With What You Have

Cream of Tomato Soup with Cheesy Biscuits
Cream of Tomato Soup (pg. 8)- makes about one quart 1 Tbsp. butter 1/2 medium onion 1/2 one carrot 1/2 one celery stalk 1-2 Tbsp. flour 1 lb. fresh tomatoes, or 14 oz. can stewed, or ½ c. tomato powder and 1 ½ c. water (pg. 108) 2 sprigs fresh parsley, 1 Tbsp. fresh basil, or 1 tsp. dried basil 1 c. chicken broth, or 1 c. water and 1 bouillon cube 1 c. evaporated milk, half-and-half, or cream salt and pepper to taste Cheesy Biscuits (pg. 51)- makes 8-12 biscuits 1 cube butter, melted and cooled 2 c. flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 tsp. sugar 1 cup cold buttermilk or sour milk 1/2 -1 cup shredded cheese (pg. 52) 2 slices bacon, crumbled (optional) If you're making both of these recipes, start by turning on your oven to 475 degrees Fahrenheit. Chop half a medium onion, half a carrot (or 3-4 baby carrots), and half of one celery stalk. Cook over medium-high heat with 1 tablespoon butter or oil. Stir once in a while, until the vegetables are tender, about ten minutes, depending on the size you cut those veggies. While the vegetables are cooking, start the biscuits. Melt one stick of butter; set it aside to cool. In a medium-sized mixing bowl, combine 2 cups flour, 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, and 1 tsp. sugar. Stir one cup of very cold (right out of the fridge) buttermilk or sour milk into the butter. As you stir, the butter should start to form clumps. This is good; it gives you the same effect as "cutting in" the butter with the flour, but much quicker. Pour all but about a tablespoon of it into the flour mixture, add 1/2 to 1 cup shredded cheese (the milder the cheese, the more you need), and a couple tablespoons cooked & crumbled bacon (optional). If you like, you can also add 1/8 tsp. cayenne pepper and/or 1/2 tsp. mustard to accent the cheese flavor. Stir just until combined. Put big spoonfuls on an ungreased cookie sheet. If you want a more structured biscuit shape, use a greased 1/4 c. measuring cup as a scoop. Dip a pastry brush into that last little bit of milk/butter; dab some on the tops of all the biscuits. Put them into the oven to bake, then check on your vegetables. These will take about 12-14 minutes to cook- you want the tops crusty golden, and the insides just set.

When the vegetables are tender, add 1-2 tablespoons of flour depending on how thick you want your soup. Cook and stir for one minute, to brown the flour a little. Put 1 pound of fresh tomatoes (or use one 14-oz. can of stewed tomatoes, or tomato powder) in the blender or food processor. Add the vegetables, one cup of chicken broth (or water and bouillon), and blend until smooth. Pour back into the saucepan. To catch any little lumps or bits of tomato skin, set a fine-mesh sieve over the pan as you pour (optional). Add a couple sprigs of fresh parsley, a tablespoon of fresh basil, or a teaspoon of dried basil. Simmer for 10-20 minutes, to blend the flavors. Stir in one cup of half-and-half, cream, or evaporated milk. Add salt and pepper to taste; about 1/2 tsp. salt and 1/4 tsp. pepper, more or less. Serve hot, with those biscuits to dunk in it!

Soup variations (pgs. 8-9): Taco soup: use water or tomato juice instead of evaporated milk, add taco seasonings and cooked hamburger. Creamy Vegetable Soup: substitute any vegetable you care to use: zucchini, broccoli, peas, asparagus, winter squash. If you’re using a vegetable that has a high water content, like zucchini or mushrooms, use the flour or cornstarch. If it’s a dense vegetable, like broccoli or winter squash, you don’t need it (this is called a ‘bisque’). If it’s thicker than you like, add more water, broth, or milk. If it’s too thin, add another 1-2 Tbsp. flour or cornstarch mixed until smooth with 12 Tbsp. water. Stir into the boiling soup. Repeat if needed. Use the Sniff Test (pg. 10) to choose any herbs or spices to add. One of my favorites is Curried Zucchini Bisque: use a whole onion and 2 tsp. curry powder. Biscuit variations (pgs. 47, 51, 52) For the dough as it is, you can mix in 2-3 Tbsp. chopped herbs, 2 Tbsp. to ½ c. chopped onion (raw, cooked, or caramelized) or other vegetable (corn, up to 1 cup shredded or cubed cheese, 1/4- ½ c. salsa, whatever sounds good! You can substitute up to half of the flour for cornmeal, raw Cream of Wheat, or rolled oats (double this one). For dumplings, put the dough by spoonfuls on top of the boiling soup, cover and let the soup simmer for 20 minutes, until the dough cooks through. For fritters or scones, drop dough into hot oil (375 degrees), cook a couple minutes per side, flipping once. Drain on paper towels. Make them into drop doughnuts by increasing the sugar to ¼ -1/2 cup.
For more recipes and information, visit me at http://www.theprovidenthomemaker.com

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