Is there anything more comforting on a cool day than Chef Holt's tomato soup? What if we told you that you could make this at home for lunch today? Well, you can! Chef Holt has shared the inspiration for our beloved tomato soup, as well as two ways to recreate it at home. We hope this brings a taste of School to your distance learning breaks.
“When we first started, we attempted to do everything from scratch. We threw out muffin mixes, canned sauces, powdered mixes, etc. We were pleased with our progress,” Chef Holt shared about the origins of the School’s tomato soup.
“One day the cook responsible for making the soup, among other things, came to me about fifteen minutes before service and said he forgot the soup! At that time, it took us about three hours to boil water for pasta, which is another story, so we had to think fast. We had some cans of Stanislaus Marinara and started throwing it into a pot. We had some cream, so into the pot. I grew up on Campbell's tomato soup, I just tried to channel that taste. The only thing we added was a little cayenne. We made it just in time, I don't think the soup came to a boil but it was at least warm.”
Over time they have had many requests for the recipe.
“I have always shared that story, so that it was clear to all that as much as we try to make things from scratch, sometimes you do what you have to do,” said Holt.
Chef Holt shared two versions of the recipe with us to try at home. If you decide to try your hand at making them, tag @st.annesbelfied and use #STABCooksAtHome so that we can see your creations!
Cream of Tomato Soup: From Scratch
¼ C Extra Virgin Olive Oil
½ C Onions, 1/8” dice
2 ea Garlic cloves, minced ( approx. 1 tsp)
1 pinch Red pepper flake
1 28oz can San Marzano tomatoes, canned with juice
2 tsp Sugar
1 tsp Oregano, dried
½ tsp Basil, dried
1/3 C Heavy cream
¼ tsp Salt
Method: Heat olive oil in a saucepan. Add chopped onion, sauté to soften. Add garlic, red pepper flakes, continue until just starting to caramelize. Do not burn garlic! Add tomatoes (see note), sugar, basil and oregano. Bring sauce to a simmer for 10 - 20 minutes to thicken slightly. Add heavy cream, cayenne, bring back to simmer and buzz with an emersion blender or place in a blender (again see note) and blend until smooth.
Note: Place tomatoes and juice in a bowl and crush between your fingers. Or let the kids do it! When blending hot liquids let them cool slightly, place a towel over the lid and hold the lid. The hot liquid likes to blow the top off because of the steam.
Cream of Tomato Soup: The St. Anne’s-Belfield School Way
1 jar Marinara of choice, plain (no chunky vegetables, Cabernet, eggplant, etc.)
1/3 C Heavy cream
1-2 tsp Sugar (This may change based on the amount of sugar in the jarred marinara)
¼ tsp Salt (may vary)
¼ tsp Lemon juice (use this with overly sweet jarred marinara)
Method: Put everything into the pot over medium heat. Bring to a simmer and adjust what needs adjusting and serve!