This great share comes from http://www.insockmonkeyslippers.com/tomato-soup-with-charred-scallion-oil. Head on over a visit her blog you won’t regret it, she has great recipes and photos that will make you drool. I just like Meredith love a good tomato soup. So if you’re a tomato soup lover to I hope you’ll give it a try. Thanks Meredith for sharing!
Tomato Soup with Charred Scallion Oil
A delicate but bold balance of a comforting luxurious tomato soup with a touch of smoky bright onion infused oil and crunchy homemade croutons is the perfect soup to bring in fall.
- 1 bunch scallions
- 1/2 cup expeller pressed grapeseed or other neutral oil such as canola
- 2 cloves garlic, peeled and crushed
- 2 teaspoons Tabasco® Green Pepper Sauce
- Heavy pinch sea salt
- 4 thick slices sourdough bread, day-old preferred
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 1 1/2 pounds ripe Roma tomatoes, quartered
- 6 cups chicken or vegetable stock
- 2 tablespoons shiro miso (white miso)
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground black pepper
- Trim the roots off of the scallions and discard. Lightly oil the scallions with a touch of grape seed or canola oil. Lay the scallions on a baking sheet and place under a high broiler until the scallions are blackened but still green in side, about 5 minutes. You can alternatively char the scallions on a gas or charcoal grill over high heat.
- Combine oil, garlic, and scallions in a small sauce pot over medium-low heat. Bring the mixture to a very low simmer and simmer for 10 minutes. If the garlic begins to brown, reduce heat to low.
- Place in a blender or food processor with Tabasco® Green Pepper Sauce and salt; pulse until no large pieces of scallion or garlic remain. Transfer to a serving bowl. If the mixture seems too frothy (because the blender has added air, you can return the oil to the sauce pot and heat over low heat until the air bubbles disperse).
- Preheat oven to 400°F. Tear or slice the sourdough into large bite-sized pieces and place on a baking sheet. Drizzle with olive oil and bake for 8 to 10 minutes until golden.
- In a large pot, heat oil over medium heat. Sauté onions and garlic with a pinch of salt (no need to mince the garlic and onions, a brief chop will do) until soft and translucent, about 5 minutes. Add tomatoes and sauté until the tomatoes begin to break down and release their juices. Add 4 cups of stock, miso, thyme, and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes.
- Transfer to a blender (work in batches if needed) and puree until smooth, about 1 minute. Return the soup to the pot over low heat and add remaining stock (or more to reach your desired texture). Taste and add additional salt and pepper if needed.
- Serve soup with a large drizzle of scallion oil and a few croutons or alternatively toss the croutons in the scallion oil and serve the croutons on top of the soup.
The scallion oil, croutons, and tomato soup can all be made a day in advance of serving.
This is a great family meal. The tomato soup is perfectly kid friendly with the option of of the scallion oil.