The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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TV and Tomato Soup

October 6, 2011

Last night, M took charge of dinner. I can’t remember exactly how our IM conversation went yesterday but I will say the fact that I’m remembering we had one at all is impressive.

My week has been crazy. I am beyond tired and cannot shake this cold despite the crazy hours I’ve been sleeping. I’m looking forward to the weekend where I will spitefully suffer through two yoga classes and sweat the remainder of this bitch of a cold out. That is, if I can actually make the walk up to the studio.

With that said, M took charge of dinner last night which was also the return of Terrific TV Tuesday (on Wednesday)! I was so happy her class got canceled because despite how tired I am, I am also tired of lying on my couch trying ‘to rest.’ I needed a night out, but still actually be in and this was perfect.

M declared I needed soup and she went with the Cherry Tomato & Basil Croutons atop Creamy Heirloom Tomato Soup. Whew that’s a mouthful. This was quite good. I think we made one misstep but it was still really delicious.

The main wrong turn was chopping the onion in the food processor. We didn’t think about it then, but when we did it, the onion released all of its liquids therefore making the soup way oniony than needed.

We also used conventional tomatoes and I think this is a soup that could have benefited from the robust flavor of heirlooms. The tomato flavor kind of disappeared behind the onion. I have big plans to blend some heirloom cherry tomatoes into the remaining that is, if they haven’t gone bad in my fridge.

M paired this with a grilled cheese with truffle oil and fontina cheese. (There was some other cheese but I can’t remember – it was delicious though!)

Here’s the original recipe from F for Food on Food52. You may want to skip the crouton step. Don’t. They are a great touch. Enjoy!

Creamy Tomato Soup:

6 tablespoons unsalted butter
2 small onions, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
4 cups chopped ripe heirloom tomatoes (various colors)
1 teaspoon coarse salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
1 cup fresh basil leaves, loosely packed
1/2 cup heavy cream

Melt butter in a medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are translucent, about 3 minutes. Add wine, tomatoes, salt, and pepper. Cook just until tomatoes are falling apart, about 5 minutes. Stir in basil, and remove from heat.

Let cool slightly. Transfer tomato mixture to a blender. Make sure to really get a good puree. If your blender is not powerful enough you may want to use a food mill to achieve a velvety- smooth texture.
Return soup to saucepan. Add cream, and adjust consistency with water if necessary. Season with salt and pepper.

Basil Croutons with Cherry Tomatoes:

1/2 baguette
2 cups fresh basil leaves, loosely packed, finely chopped
2 cloves garlic, or to taste, minced
2 ounces Parmesan cheese, grated
3 tablespoons extra virgin olive oil
1/2 teaspoon coarse salt, plus more to taste
1/4 teaspoon teaspoon freshly ground pepper, plus more to taste
12-15 cherry tomatoes

Preheat oven to 400°. Slice bread, on a slight diagonal, into 12 slices, about ¼ inch think. Arrange slices on a baking pan, and toast until golden, about 3 minutes per side. Remove from oven, set aside.
Mix together basil, garlic, and Parmesan in a small bowl. Pour in oil; mix to combine. Add salt and pepper; mix to combine.

Spoon a small amount of basil mixture onto each crouton, using the back of the spoon to spread slightly. Slice cherry tomatoes in half, and place halves facedown on croutons. Season with salt and pepper.


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This looks really great – what an awesome colour.


October 6, 2011

Thanks! It’s pretty delicious and easy to make 🙂 Love your blog BTW!


October 13, 2011

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