Today, I’m posting a amazing, yet simple recipe of tomato soup, largely inspired by one of the most acclaimed chefs in the last 10 years: Jean-Georges Vongerichten (his webpage)
I had the chance to work in a W Hotel and we had a few signature restaurants, 2 of them where respectively Market and Spice Market (topping the chart in Doha). Both of the restaurant are part of JGV’s large worldwide list.
JGV is a French chef but not like the traditional ones. He’s based in USA. He comes up with fusion recipes you would easily get addicted to. I was offered one of his cookbooks while at W, and yet I would still go to the restaurant and order, not because I didn’t want ot cook, but because of the concept he created around the food. The food was itself the world in your plate, literally! In Spice Market, you get to try Pan-Asian food. In Market, it’s basically international pulling to the continental side, still with the best sushis in town.
One of “Entrée” I used to order frequently: Cream of tomato soup! I tried to reproduce it here! I think I’m fairly close to what I used to enjoy there. My taste buds are happy to find it again!
For 2 medium-size bowls
Prep: 5 min – Cooking: 40 min
For the soup
- 4 to 5 big plum tomatoes (red, ripe) or just 1 can medium size of whole tomatoes, puree them manually.
- 2 tbsp of single cream
- 1 medium-size onion, finely chopped
- 1 tbsp of olive oil
- A hint of garlic, mashed (optional)
- ½ tsp of sugar
- A slice of toasted bread
- 1 tsp of cumin seeds, toasted and ground
- 3 to 4 tbsps of good olive oil
- A pinch of salt
- Handful of basil leaves
- 2 tbsps of shredded matured cheddar or parmigiano
The tomato soup
In a heavy pan, sweat the onions in olive oil until tender. Add the manually pureed tomatoes and let simmer slowly for about 30 to 40 minutes. Add water in the beginning (if needed) and let reduce all the way through the cooking process.
Add cream and immediately remove turn off the heat. Puree the tomatoes and strain to finally get a thick and silky consistency. Use a good sieve or a Chinois if you have one.
Correct the seasoning.
Combine these ingredients and simmer gently over low heat. Turn off before burning them and let cool.
Bread and final presentation
Drizzle the bread with ½ the amount of cumin scented olive oil. Grill/toast the bread slice until crisp.
Add the rest of that cumin oil to the hot soup and stir.
Serve with a chiffonade of basil, the toasted bread and a good sprinkle of sharp cheddar cheese or parmigiano reggiano. Drizzle some cream.
I have served mine with plain bread, so if you feel lazy toasting the bread, you still have to make the cumin oil and mix it with the soup or drizzle it over it while serving the plain bread on the side..