1 Video | Photo: Heirloom Nitro Tomato Soup Recipe
Ingredients
- 8 cups seeded and diced heirloom tomatoes
- 1/2 cup diced onions
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 5 jalapeno chiles, seeded and chopped
- 2 tablespoons chopped garlic cloves
- Olive oil, as needed
- 2 tablespoons kosher salt, divided
- 1 tablespoon freshly cracked black pepper, divided
- 6 ounces unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup ground cumin
- 1/2 cup finely chopped cilantro leaves
- 1 pint heavy cream
- Special equipment: Dutch oven
Directions
Preheat the oven to 425 degrees F.
Put the prepared vegetables and the garlic on a baking sheet and drizzle them with olive oil. Season them with 1 teaspoon salt and 1 teaspoon freshly cracked black pepper. Roast them until the vegetables have begun to brown, about 15 to 20 minutes. Remove them from the oven and set aside.
Start preparing a roux in the Dutch oven by melting the butter over medium-high heat. Add the flour and stir constantly for 5 minutes. Immediately add the vegetable mixture and any extra juices to the roux. Stir until incorporated. Season with the cumin and remaining salt and pepper. Reduce the heat and simmer for 30 minutes.
Stir the cilantro and cream into the vegetable mixture and warm it over low heat. Adjust the seasoning, if necessary. Transfer the soup to a serving bowl and enjoy! (Chefs Note: Do not return to a boil once the cream has been incorporated.)
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By media440
on August 05, 2012
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What a great flavor! I saw the episode and I agree that the recipe as written is not the same proportions Guy used on the show. I used a whole red oinion, 2 carrots, 2 stalks of celery, 6 cloves of garlic, 1 jalapeno and I added an orange bell pepper. I do not like very hot food, but there was no heat with one jalapeno. Next time I will use two. For the roux I used 5 Tbls of butter to 4 Tbls of flour with a couple of cups of stock, and it turned out perfect. I think it depends on how juicy your tomatoes are as to whether you need to add extra liquid. I used 2 tsp of Cumin as I do not like a strong taste of cumin. We added 1/2 cup of 2% milk, but could have left it out. After I pureed It, it was delicious without cream or milk. It is the best fresh tomato soup recipe I've found. I have a bumber crop of heirlooms and since it was so easy and delicious, I will make it again!
By vegetarianfoodl...
my house
on June 21, 2012
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Wow! That was a kicker. I have never had a bowl of tomato soup this... unique. I think it was a lovely spin on an old classic that I really found enjoyable.
By SmokeFan14
Wickliffe, OH
on August 29, 2011
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Flavor was ok, added a couple serano chili's to it, but it was like mush. Way too much roux and not enough liquid. I added two full cups of chicken stock plus the cream.
Someone was way off on the roux amounts!
I'll probably make it again, maybe do something to pick up the flavors a bit, like Worscester sauce, some Franks Hot sauce....
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