Category: Soups

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Zott’s Tomato Bisque

For a late lunch yesterday at Rossotti’s Alpine Inn in Portola Valley I ordered their tomato bisque – very tasty!

I’ve got several recipes here for various kinds of tomato soup – but not for bisque. So I asked Gemini a few questions to help me out – how to make bisque:

Tomato soup is typically made with a broth or tomato base and can be either smooth or chunky. A bisque on the other hand is a creamy, French-style soup that’s always puréed until smooth and enriched with either cream or butter to give it a richer flavor and texture.

Basil oil is a fantastic addition! It adds a concentrated burst of herb flavor and a beautiful visual swirl right before serving. You can easily make it by blending fresh basil leaves with a neutral oil and then straining it.

Here’s where we ended up:

Tomato-Onion Bisque

Ingredients

  • 5 yellow onions, sliced
  • 1 can (28 oz) diced tomatoes (Muir Glen organic preferred)
  • 1 qt vegetable broth
  • 2 Tbsp olive oil or butter
  • 1/2 cup to 3/4 cup heavy cream (or half-and-half for a lighter version)
  • 2 Tbsp butter (optional, swirled in at the end for extra richness)
  • Salt and black pepper to taste
  • Optional garnish: Basil oil or fresh basil leaves

Directions

  1. Caramelize the Onions: In a large pot, heat olive oil (or butter) over medium heat and add the sliced onions. After 10 minutes, stir, turn heat to low, and cover for 20 minutes while the onions begin to caramelize.Uncover and stir periodically until deeply caramelized (about 40–45 minutes total)
  2. Simmer: Add the canned diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 30–40 minutes to let the flavors meld
  3. Purée until Smooth (The Bisque Step): Remove from heat. Use an immersion blender directly in the pot (or carefully transfer in batches to a stand blender) and blend on high until completely smooth and velvety.
  4. Enrich with Cream: Return the puréed soup to low heat. Stir in the heavy cream (and optional 2 Tbsp butter). Season with salt and pepper to taste. Gently warm for 3–5 minutes until heated through (do not let it boil after adding cream).
  5. Serve: Ladle into bowls and drizzle with basil oil if desired. Excellent served alongside cheese toast!

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Saturday Afternoon Tomato-Onion Soup

Here’s a great tomato-onion soup dish I made this afternoon after having a wonderful similar soup last week at Biba’s Ristorante in Sacramento! This takes some time but doesn’t require constant attention – ideal for a lazy afternoon where you might be reading or working on other things as well!

Try serving it with a piece or two of cheese toast! And, like great pot roast, this soup is even better warmed up the next day! It’s truly a treat and much more fun and tasty than just onion soup.


Ingredients

  • 5 yellow onions, sliced
  • 1 can diced tomatoes – 28 oz (I prefer Muir Glen organic)
  • 1 qt vegetable broth
  • 2 Tbsp olive oil
  • Salt, pepper to taste

Directions

  1. In large pot heat olive oil and add onions. Medium heat.
  2. After 10 minutes stir, turn heat to low and cover for 20 minutes. Onions should be beginning to carmelize.
  3. Uncover and sir periodically. About 40-45 minutes total.
    4. 4, Add diced tomatoes and vegetable broth. Bring to boil. Reduce heat to low and simmer for 30-40 minutes before serving.

First posted: January 18, 2020

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Scott’s Wintertime Beef, Mushroom and Barley Soup

A favorite of mine this time of year is a hearty beef, mushroom and barley soup.

Some might call it a “beef stew” – and they’d be right. But it’s got a lot of liquid – assuming you use all of the liquids called for – yet has the great flavor of a beef stew. We made this for a second time today – using an amalgamation of one of Mark Bittman’s recipes along with a slow cooker recipe from Cooks Illustrated.

Ingredients

  • 1 oz dried Porcini mushrooms
  • 1.5 – 2 lbs beef chuck roast – cut into 1 inch cubes
  • 8 oz fresh Cremini mushrooms
  • 28 oz canned diced tomatoes
  • 8 oz mini carrots
  • 3 yellow onions – chopped
  • 4 oz tomato paste
  • 8 oz mini carrots
  • 2 oz Penzey’s shallots
  • 2 oz Penzey’s garlic
  • 1/2 cup red wine
  • 1/4 cup tomato paste
  • 28 oz can of diced tomatoes
  • 2 cups beef broth
  • 2 cups chicken broth

Directions

  • Soak the dried Porcini mushrooms in a cup of hot water.
  • In a Dutch oven, heat the olive oil and add the beef – brown for 10-15 minutes. Remove using a slotted spoon. Discard most of the fat remaining.
  • In a separate pan, brown the mushrooms – first dry and later adding a bit of olive oil.
  • In the Dutch oven, add the onions, salt and pepper. Add in the tomato paste, carrots, shallots, and garlic. Add in the mushrooms. Add in the porcini mushrooms – and the liquid while being careful to avoid any grit. Saute for 10 mins. Add the red wine. After 10 mins, add the tomatoes, beef broth and chicken broth.
  • Bring mixture to a boil.
  • Reduce heat to low – cover the Dutch oven and continue cooking for 1.5-2 hours. Taste the beef for tenderness to determine when ready to serve.Serve in large soup bowls – perhaps with crusty bread! Enjoy!
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A Richer, Creamier Twist on Roasted Tomato Soup

Soup's On! - Roasting TomatoesWe tried a modified version of our Harvest Time Roasted Tomato and Sweet Corn Soup recipe tonight – suggested by our friends at Bogle Vineyards and a recipe they sent out in their latest newsletter. Truth be told – we’re suckers for roasted tomato soup!

Essentially it’s the same as our original recipe – except after doing the puree at the end, we added about 8 oz of Trader Joe’s Super Sweet Frozen Corn kernels in lieu of any fresh corn (no longer available) along with 4 oz of crumbled TJ’s Blue Cheese and about 6 oz of Niman Ranch Uncured Maple Bacon chopped into bacon bits. Add a dollop of Creme Fraiche into each bowl after serving – and you’re good to go! Yum!

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Harvest Time Roasted Tomato and Sweet Corn Soup

At lunch out yesterday at Mike’s Cafe in Portola Valley, the special soup was roasted tomato and corn – and it was really lovely. While it’s not exactly a soup day here today (temps heading into the 90’s), it’s the perfect time for both tomatoes and sweet corn so I decided to give this a whirl. It turns out magnificently – if I do say so myself! Total time to prepare – about an hour and 15 minutes.

Sunday’s are Farmers Market day in Menlo Park so I headed out first thing to pick up the ingredients – basically 3 pounds of tomatoes (mostly San Marizano’s but some yellow plum and others mixed in) and 3 ears of fresh sweet corn. I stopped by Trader Joe’s to pickup a 28 oz can of plum tomatoes – we had everything else at home. The core recipe was inspired by one of the Barefoot Contessa’s.

Read on for ingredients and directions!

Ingredients

  • 3 lbs mostly plum (San Marizano, Yellow Plum) tomatoes
  • 3 ears sweet corn
  • 28 oz canned plum tomatoes
  • 1 qt organic chicken broth
  • 2 yellow onions – peeled and chopped
  • 3 tsp minced garlic (from jar)
  • 2 Tbsp unsalted butter
  • 1/4 tsp crushed red pepper flakes

 
Directions

  • Preheat over to 400 degrees. Slice tomatoes in half, mix in large bowl with 1/4 cup olive oil, salt and pepper Spread the tomatoes onto a baking sheet – bake for 40-45 minutes.
  • Using an 8-quart pot, saute the onions and garlic over medium heat with 2 Tbsp olive oil and the butter. Add the red pepper flakes. Stir, cooking about 10 minutes.
  • Add the canned tomatoes and the chicken stock. Add the roasted tomatoes and any liquid on the baking sheet. Season with 1 Tbsp dried basis and 1 tsp dried thyme. Bring to a boil and simmer uncovered for 45 minutes.
  • While the soup is simmering, microwave 3 ears of sweet corn wrapped in wax paper on high for 10 minutes. When finishing, use knive to remove corn kernels onto plate. Reserve aside.
  • When soup has finished simmering, use hand-held blender to mix to coarse consistency. Add in the sweet corn. Serve!
    [First posted: September 26, 2010]

     

 

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It’s a Soup Day in Northern California!

We’re having a struggle this Spring weather-wise – trying to shake off the winter storms and get into the usual – boring – late spring and summer weather in northern California. Today, a blustery set of heavy rain below in – with chilly winds, etc.

Anyway, it was a great day for soup – so we dusted off one of our favorite recipes from last year – Barley Soup With Mushrooms and Microgreens – made mostly with ingredients from our local Trader Joe’s. It’s a tasty and healthy soup that goes just right with days like today.

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Barley Soup With Mushrooms and Microgreens

Out of a can, a couple of my favorite soups are barley-based – either chicken or beef with barley, I’m not picky! Good flavor, good fiber – and there’s something about barley that “beefs” up a soup in terms of chunkiness and flavor.

Recently, I came across this recipe in the New York Times for Barley Soup With Mushrooms and Kale – which I made in a modified form for dinner Monday evening last week – it was delicious!

Kale wasn’t easy to find – and being a regular Trader Joe’s shopper I had noticed they carry a small box of “microgreens” – so I substituted those for the kale.

Trader Joe’s also sells a dried mushroom medley (which includes some porcini mushrooms) which I used to replace the dried porchini’s ($1.99 for the medley vs $5.99 for the pure dried porcinis!) I also had a cup of beef broth left over so it went into the soup along with a quart of chicken broth instead of just chicken broth. Otherwise, I pretty much followed the rest of the recipe.

Ingredients

  • 1 package Trader Joe’s Dried Mushroom Medley (0.88 oz package)
  • 2 cups boiling water
  • 1 to 2 tablespoons extra virgin olive oil, as needed
  • 1 large onion, chopped
  • 1 package Trader Joe’s sliced cremini mushrooms
  • 2 tsp Trader Joes’ crushed garlic
  • Kosher salt, to taste
  • 3/4 cup pearl barley
  • 1 1/2 quarts organic chicken stock
  • A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a Parmesan rind
  • 1 package Trader Joe’s Microgreens
  • Freshly ground pepper to taste

Directions

  1. Place the dried mushrooms in a Pyrex measuring cup. Pour on two cups boiling water. Let sit for 20-30 minutes. Strain the water and the mushrooms out of the bowl.
  2. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring often, until just tender, about five minutes, then add the sliced cremini mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes. Add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant.
  3. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes.
  4. Add the microgreens into the soup and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

[First posted: March 22, 2009]

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Scott’s Less Famous But Still Tasty Homemade Turkey Noodle Soup

It’s late on Thanksgiving weekend (back to work tomorrow – ugh!) and time to use up some of those turkey leftovers making homemade turkey noodle soup.

Unlike us, braver souls actually make turkey stock from the bird’s carcass on Thanksgiving evening (frankly, we were falling asleep after dinner and struggled to get just some of the dishes cleaned up that night!). But, if you’re looking for that real turkey noodle soup make from real homemade turkey stock, be sure to checkout Elise’s Mom’s Turkey Soup!

In our case, we took the easy way, just slightly modifying our Scott’s Famous Homemade Chicken Soup with Pasta recipe by replacing the chicken with turkey.

In our just made Sunday afternoon version, we also tossed in some left over green beans and sauteed some special cremini mushrooms that we also had left over from the Thanksgiving feast. They all went into the pot.

We also used rotini pasta again – rotini is turning into our favorite pasta in soup for its ability to fit easily into a soup spoon when eating! So much easier to eat than real noodles!

So, that’s it. Our “less famous”, easy homemade turkey noodle soup. Still delicious – and very helpful in cleaning out some of the refrigerated leftovers from Thanksgiving!

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Scott’s Famous Homemade Chicken Soup with Pasta

chickensoup.jpgThis year, as the cool fall weather has moved in and the daylight is fading faster, we’ve been experimenting with various chicken soup recipes to find one that really “hits the spot.” There is something special about chicken soup – for both health and attitude! After several tries and variations, we think this one is just about perfect – and now it’s famous!

It’s a great Saturday or Sunday late afternoon treat to make in the fall and winter months. Hope you enjoy it – let us know by posting a comment!

To make it easy, you can purchase the key ingredients from Trader Joe’s and make relatively quick work out of putting the soup together. Plan on 35-40 minutes or so to get this soup ready – with some additional time afterwards to let the soup’s temperature cool down enough for eating.

Ingredients

  • 1 carton of Trader Joe’s Mirapoix (14.5 oz of diced carrots, onions, celery)
  • 1/2 package of Trader Joe’s Diced Onions (5 oz of 10 oz package)
  • 10 oz package of cremini mushrooms
  • 48 oz of Trader Joe’s organic free range chicken broth (1 + 1/2 32 oz. cartons)
  • 12 oz of diced chicken breast (either prepackaged or cooked chicken tenders)
  • 8 oz cooked of your favorite small pasta (we cook a 1 lb. package of
    pasta – put half into the soup and save the other half for pasta salad, etc.)
  • 1 Tbsp Herbes de Provence
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup non-fat milk
  • 1 Tbsp lemon juice
  • Salt and pepper to taste
  • Mini-saltine crackers to accompany

Method

  1. Bring a large pot filled with water and 1 Tbsp salt to a boil over high heat. Add pasta and cook for recommended duration – in parallel with the steps below. Strain and set aside.
  2. In another large pot (this one ends up holding the soup!), melt 1-1/2 Tbsp butter and mix with 1 Tbsp olive oil over medium heat.
  3. Add the Mirapoix and the diced onions. Season with salt and pepper. Cook until soft (10-15 minutes)
  4. With the Mirapoix and diced onions are cooking, in a 10-inch fry pan, melt 1-1/2 Tbsp butter and mix with 1 Tbsp olive oil and 1 tsp minced garlic.
  5. Add the mushrooms to the fry pan and saut̩ over medium heat for 8-10 minutes Рthen add mushrooms to large pot.
  6. When the Mirapoix, onions and mushrooms are done, stir in the Herbes de Provence and the flour.
  7. Add the chicken broth, diced chicken, garlic powder and onion powder. Season with salt and pepper. Bring to a boil.
  8. Cover and simmer for 10 minutes then reduce heat to low. Add the milk, lemon juice, and cooked pasta. Bring back up to a simmer for a final 5-10 mins.
  9. Serve in soup bowls with mini-saltine crackers. Suggestion – save your tongue: wait at least 5 minutes after serving before tasting!

Added: November 15, 2008 – Menlo Park, California