Tomatoe Soup & FOLK magazine

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remember 'my' stove from the last post..

well..of course i didnt buy it..

remember..i dont cook...

but..............i may just start after

this week's guest posting by our loveable

Ben from FOLK magazine

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Tomato Soup

By: FOLK Magazine

 {Ben Ashby + Amy Thayer} 

Good morning! 

As you enjoy your morning coffee let me introduce myself. 

I’m Ben, the Editor-in-Chief of FOLK Magazine. 

It is a true pleasure for me to be the guest blogger today. 

I want to share one of my favorite recipes from our current issue with you. 

The fabulous recipe is for tomato soup.

I know you will fall in love with it. 

The recipe was created by one of my writers—Amy Thayer.

As the chill of winter creeps into my bones, I find myself longing for a thick hearty meal to warm me from the inside out. There is nothing more comforting than a big bowl of flavorful soup as you snuggle up in front of the fireplace, under your favorite throw. With this recipe I wanted to create a no-fuss type of meal that is jam packed full of sophisticated flavors. When someone says 'comfort' does the childhood combination tomato soup and grilled cheese come to mind? I know it does for me. That doesn't mean run to the kitchen and open up a can. This recipe has rich bold grown-up flavors, but still touches that place where memories reside and brings a sense of comfort to your mind, body, and soul.

 Ingredients:

1 tablespoon butter

1 tablespoon olive oil

1 medium onion

2 cloves garlic

1 12 ounce can fire roasted crushed tomatoes

1 12 ounce can stewed tomatoes

1 cup vegetable stock

1 teaspoon salt

1 teaspoon sugar

1 small red bell pepper

1 cup sour cream

In a large sauce pan begin to heat 1 tablespoon of butter

and 1 tablespoon of olive oil over medium heat.

 Add one medium onion, sliced. Stir occasionally to prevent burning. When onion becomes translucent add two crushed cloves of garlic. Reduce heat just slightly and continue stirring until onions and garlic get nice, soft, and caramelized. Add 1 12 ounce can fire roasted crushed tomatoes and 1 12 ounce can of regular stewed tomatoes, 2 cups vegetable stock, 1 teaspoon salt and 1 teaspoon sugar. Increase the heat and bring to a boil then reduce to a simmer, cover and continue to cook for 1 hour.

Meanwhile line a sheet pan with foil, place 1 small red bell pepper on the foil and drizzle lightly with olive oil. Place under the broiler until the skin blisters and burns. Repeat this process on all sides (approx. 5-6 min. on each side) Immediately remove from the oven and wrap the foil around the pepper lightly, yet completely covering the entire pepper until cooled. This will steam the pepper for easier removal of the outer skin. When cooled remove foil and scrape away all of the skin While the blackened skin should come off with ease, you can also use the dull side of a paring knife to help.  (Do not rinse the pepper with water. This will wash away the oils and flavors that you will want to keep in the recipe.) Cut the pepper into a few large pieces to cut away the stem and remove seeds; discard. dice the flavorful flesh of the roasted red pepper; add to soup.

Simmer for an hour to allow the flavors to blend together; remove from heat. Using an immersion hand blender, blend until the soup is creamy and contains no chunks. Stir in one cup of sour cream; serve.

 

FOR MORE RECIPES FIND FOLK’S WINTER 2013 ISSUE

ON NEWSSTANDS AND AT FINE RETAILERS 

NOW OR 

ORDER ONLINE.

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i might just have to go back and get that stove after all !!!

thanks for stopping by Ben 

and we look forward to

your next issue !!