Snowy Day Sherried Tomato Soup

 

When I woke up to four inches of snow this morning that could only mean one thing… soup! I lit a fire, fired up the espresso machine for a triple shot, and then got straight to work sautéing chopped onions.

 This Sherried Tomato Soup is everything you want on a winter’s day—full of rich flavor, a gentle spicy kick from the Bloody Mary mix, and endlessly versatile. Serve it with a grilled cheese sandwich for a cozy lunch, or offer it as an elegant starter for dinner with company.

 Customize it any way you like. I love little bits of onion, so I leave them as they are. If you prefer a smoother texture, grab an immersion blender. If chunky tomatoes are more your style, simply substitute the crushed tomatoes with petite diced.

 It’s warm, comforting, and wonderfully adaptable—perfect for snowy days and chilly nights.

Snowy Day Sherried Tomato Soup

6 T. butter
1 medium Melissa’s yellow onion, diced
1 (42-ounce) bottle Bloody Mary mix
 1 28-oz. can crushed tomatoes (or substitute with petite diced tomatoes for a chunkier texture)
1 T. chicken soup base
2 T. granulated sugar
Pinch of kosher salt
Freshly ground black pepper, to taste
1 c. dry sherry
1 c. heavy cream
½ t. dried basil
½ t. dried parsley (or 1½ t. each of fresh basil and parsley)

Melt the butter in a medium stockpot over medium heat. Add the diced onion and sauté until translucent and softened, about 8 minutes. Stir in the Bloody Mary mix, crushed tomatoes, chicken soup base, sugar, salt, and black pepper. Bring the mixture to a gentle simmer, stirring occasionally. Once simmering, remove the pot from the heat and stir in the dry sherry. Slowly whisk in the heavy cream until fully incorporated. Add the basil and parsley, adjusting seasoning to taste. For a smoother texture, use an immersion blender to purée the soup to your desired consistency. Serve hot.

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Refreshing Summer Gazpacho with a Hint of Basil

 

As summer heats up, there’s nothing like a chilled bowl of gazpacho to cool you down and celebrate the season’s vibrant produce. This classic Spanish cold soup is a blend of ripe tomatoes, crisp cucumbers, and a touch of Anaheim pepper for a gentle kick, all elevated by the subtle fragrance of fresh basil. Perfect for a light lunch, appetizer, or even a refreshing dinner on a sweltering evening, this gazpacho is as easy to make as it is delicious. Plus, it’s vegan, gluten-free, and packed with nutrients, making it a crowd-pleaser for any gathering.
 

 This recipe is designed for simplicity—throw everything into a food processor, blend, chill, and serve. No cooking required! The result is a silky, flavorful soup that’s bursting with summer freshness. Whether you’re hosting a backyard barbecue or just craving something light and healthy, this gazpacho is your go-to. Let’s dive into the recipe and tips for making it your own.

Summer Gazpacho with a Hint of Basil

2 lbs. ripe red tomatoes, cored and roughly chopped
1 Melissa’s Anaheim pepper, cored, seeded, and roughly chopped
1 Melissa’s organic cucumber (about 8"), peeled and chopped
1 small mild onion, peeled and roughly chopped
1 clove garlic, peeled
1 sprig fresh basil (about 6 leaves)
2 t. sherry vinegar, plus more to taste
1½ t. kosher salt, plus more to taste
Pinch of smoked paprika
¼–⅓ c. extra-virgin olive oil, plus extra for drizzling
Optional: Ice water, for adjusting consistency

In the work bowl of a food processor, combine the tomatoes, Anaheim pepper, cucumber, onion, garlic, and basil sprig. Process until very smooth, about 1 minute, pausing to scrape down the sides with a rubber spatula as needed.
With the motor running, add the sherry vinegar, kosher salt, and smoked paprika. Slowly drizzle in ¼ cup olive oil until fully incorporated. Taste and adjust with more vinegar, salt, or olive oil if desired.

For a smoother texture, strain the mixture through a fine mesh strainer or food mill, pressing gently to extract the liquid. If you prefer a rustic texture with bits of vegetable pulp, skip this step.

Transfer the gazpacho to a large glass pitcher or bowl. Cover and refrigerate until very cold, at least 6 hours or overnight, to let the flavors meld.

Before serving, taste and adjust seasoning with additional salt or vinegar if needed. If the soup is too thick, stir in a few tablespoons of ice water to reach desired consistency. Serve in chilled bowls, cups, or glasses, over ice if preferred. Drizzle with a touch of olive oil for an elegant finish.

Store leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving.

Pair with crusty bread, a sprinkle of fresh herbs, or a side of grilled shrimp for a complete meal.

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Creamy Curried Tomato Soup

 

Are you in the mood for something comforting, yet with a twist that will tantalize your taste buds? Let me introduce you to my Creamy Curried Tomato Soup. This recipe blends the classic comfort of tomato soup with the exotic flair of curry — adding a warm, spicy note that elevates this soup beyond the ordinary — creating a dish that's both familiar and adventurous. This soup can be a light starter or the star of a meal, perfect for any season but especially comforting during the cooler months.Creamy Curried Tomato Soup

1 T. butter
1 small yellow onion, chopped
1-2 t. curry powder, more or less to taste
1 28-oz. can crushed tomatoes
2 c. homemade chicken stock
1 c. heavy cream
Salt and freshly ground black pepper, to taste

Melt the butter in a 4-quart saucepan over medium heat. Add the chopped onion to the pan. Sauté until the onions are soft and translucent, about 4-5 minutes. Stir in curry powder; for about 30 seconds to release the flavors of the spice.

Pour in the crushed tomatoes and homemade chicken stock. Bring the mixture to a simmer. Let the soup simmer for about 15 minutes to allow the flavors to meld together.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return to the pot.

Stir in 1 heavy cream. This will give your soup a rich, creamy texture. Season the soup with salt and pepper to taste. Remember, the amount of salt needed can vary based on the saltiness of your chicken stock, so taste as you go.

Garnish with a sprinkle of fresh cilantro or a dollop of sour cream, both of which can add an extra layer of flavor and visual appeal.

Serve with crusty bread or grilled cheese sandwiches for the ultimate comfort meal.

Despite its gourmet taste, this recipe is straightforward, making it accessible for cooks of all levels.

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Tomato Basil Soup from The Country Club Bar and Grill

 

I mentioned last week that I have been going through old recipes. This is one that I had cut out of the newspaper back in 2019. I happen to be a fan of tomato soup – all kinds – so I am never one to pass up a new recipe. This was published in the food section of the St. Louis Post-Dispatch, September 24, 2019, in the “Special Request” column wherein people ask for recipes for dishes that they’ve enjoyed at local restaurants. Some restaurants participate, others don’t. This recipe is from an establishment called The Country Club Bar and Grill. I’ve never been there, so I can’t say if the end result is as good as what they offer in the restaurant, but it was certainly tasty.

I found this recipe to be a rather interesting one in its assemblage (if that’s the right word) of the soup. I had to wonder why they warmed up the half-and-half and troubled themselves to temper it when they could have just as easily used heavy cream (that requires no tempering) and skip that step. Nonetheless, I tend to stick to the recipe as written the first time I make something.

As in most cases, I found the soup was better the second day. I also found that a tiny squeeze of lemon juice brightens the flavor a little bit, so I served mine with a little lemon wedge on the side.

Tomato Basil Soup

The Country Club Bar and Grill

 2 to 3 c. water

6 c. premium marinara sauce*

2 c. half-and-half

3 T. chopped fresh purple basil

¼ c. plus 2 T. grated Parmesan cheese

3 T. granulated garlic

Kosher salt to taste

6 T. finely chopped leaves of flat-leaf Italian parsley

6 T. shredded pecorino

 Place the water in an instant kettle or in a small pot on the stove and heat to a boil. Maintain it at a low simmer.

 While the water heats, pour the marinara sauce into a 4- or 5-quart saucepan over medium heat until it just begins to bubble. Reduce heat to medium low.

 Place the half-and-half in a small mixing bowl. Temper the half-and-half by adding ¾- to 1-cup of hot sauce, stirring slowly until it incorporates. This step prevents the soup from curdling. Slowly pour the tempered half-and-half into the hot sauce, stirring as you pour.

 Add the chopped basil and granulated garlic into the soup. Stir thoroughly, down to the bottom of the pot. Cook uncovered over medium-low heat for 15 minutes.

 Add the Parmesan cheese and stir well, scraping the bottom and the sides of the pan.

 Add hot water gradually to the hot soup, ½ cup at a time, stirring down to the bottom, until the desired consistency is reached. You will probably not use all of the water but keep it at the ready to add if needed. For the test, we added 2 cups total.

 Reduce heat to low. Simmer for an additional 12 to 15 minutes, stirring often, down to the bottom and around the edges. Taste. Add salt if needed. Remove from the burner to a warm place, cover and let rest 5 to 10 minutes.

Top with chopped parsley and grated pecorino.

 Yield: 6 servings

 *I used Rao’s Tomato Basil.

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Creamy Roasted Tomato Soup

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Years ago there was a brilliant comedy called Seinfeld. It was a show about nothing, and ended up being a show about everything. In one episode, the main characters were ruminating over whether or not a bowl of soup could be considered a meal. Finally, it was decided, that if crackers were crumbled into a bowl of soup it can, indeed, be considered a meal.

I got to thinking about soup garnishes, and I decided to get a little crazy with mine. If you’re going to turn soup into a meal, why not begin with a simple, nutritious, fan favorite like cream of tomato soup, and go crazy with the garnishes. You can be as creative as your imagination allows.

Here, on top of this delicious roasted tomato soup, I have added chopped parsley, chopped bacon, toasted ravioli, and a sprinkling of Parmesan cheese. Hearty and delicious, this was definitely a meal. As I was eating it, I started to think about other garnishes that would work equally well. Here’s what I came up with:

Tater tots
French fries
Popcorn chicken
Popcorn shrimp
Popcorn
Mini grilled cheese sandwiches
French fried onion rings
Full sized onion rings
Mini sliders

See how many you can come up with on your own and be sure to tell me about it. I am definitely open to suggestion. Meanwhile, make yourself a bowl of this delicious and warming soup, and enjoy it in front of the fire.

 

Creamy Roasted Tomato Soup

2 T. olive oil

1 3-oz.pkg. Melissa’s shallots, chopped

½ c. diced celery

½ c. diced carrots

2 cloves garlic, minced

2 14.5-oz. cans of fire-roasted diced tomatoes with juices

2 14.5 oz. cans petite-diced tomatoes with juices

1 c. beef broth

½ c. heavy cream

1 bay leaf

¼ t. dried basil

1 t. smoked paprika

1 t. kosher salt

 Heat olive oil over medium-high heat in a large stockpot. Add the shallots, celery, and carrots, and sauté until tender, about five minutes. Reduce heat to medium and stir in garlic. Add remaining ingredients, give it a stir and simmer over medium/low heat for 15 minutes.

 Remove the bay leaf and use an immersion blender to blend the soup to your desired consistency. If you don’t have an immersion blender, well, get one, but in the meantime you can use a food processor or blender. If the soup is too thick, thin with more cream, beef stock, or tomato juice.