Sopa de Tomate - Tomato Soup
This is based on the recipe for the tomato soup once served at El Charro Mexican Restaurant in Tucson, AZ, hence the Spanish sopa de tomate title.
- 2 Qts chicken or beef stock
- ½ Cup EVOO
- ½ Cup flour
- 28 Oz can of whole, peeled tomatoes
- As many fresh tomatoes as you want, diced. I usually use two medium sized or 4 to 6 Romas.
- 6 Oz tomato paste
- ½ Cup minced white onion
- 1 Tsp salt
- 1 Tsp Wright's Liquid Smoke
- 2 Large cloves garlic, crushed
- Fresh basil - eyeball how much you want
- ¾ Cup sugar
- 1/2 Tsp Baking Soda to prevent dairy from curdling
- 12 Oz. heavy cream, half and half, or almond milk
- 4 hard boiled eggs, chopped
- Grilled cheese croutons (Make a grilled cheese sandwich and cut into squares)
- 1 Cup chopped parsley
- 1 cup crumbled totopos (tortilla chips)
- In an 8-quart stockpot, bring stock to a boil.
- Meanwhile, in a skillet, lightly brown the flour in oil over low heat. (See Making Roux.) Stir the browned flour carefully into the boiling stock.
- After cooking the mixture 10 minutes until slightly thickened, add all of the tomatoes and the juice from the can, onion, salt, garlic, Liquid Smoke, cream, and sugar. Using an immersible blender, puree to a smooth consistency.
- Add baking soda and mix in well
- Add cream to taste - I usually use about 6Oz.
- Add the tomato paste and whisk until mixed in well
- Dice some basil and add it to the soup, slice some fine ribbons to garnish bowl for serving
- Set the soup aside 10 minutes to allow the flavors to blend. Stir and taste and adjust the seasonings. Garnish with your choice of toppings