You say Tomato, I Say Tomahto

On a cold, winter night, after a long day of work, sometimes nothing is more satisfyingly simple than a steaming hot bowl of tomato soup along with a gooey ham and cheddar sandwich. I have never been the biggest fan of canned tomato soups. Although they will do in short notice, they truly lack any pizazz or real punch. Most of the time, they are overly runny and the only discernible hint of flavor comes form loads of sodium. Don’t get me wrong, I like my salt as much as the next guy, but I like soup which packs a little more substance.

We found ourselves in a position at our household this evening in a rare mood when we didn’t feel like making much of a fuss in the kitchen. I had spent the late morning whipping up a mean batch of Heuvos Rancheros for breakfast after a grueling trip to the market to stock up on seemingly everything under the sun.  Our appetites where light, so soup and sandwich seemed the perfect fix. Here is the lovely Tomato Bisque I concocted full of flavor and stick to your ribs goodness!

Project 3x365 Dinner 2-22-11 Wildflower Honey Ham and Cheddar Panini with Roasted Tomato Bisque



Fire-Roasted Tomato Bisque


1 28 can Muir Glen Organic Fire Roasted Tomatoes

1 cup water

1 Medium Sweet Onion, Chopped

2 Tablespoons Mascarpone

1 tablespoon butter

1 clove garlic, minced

1 teaspoon celery salt

1 teaspoon sea salt

½ teaspoon white pepper

¼ teaspoon nutmeg

1 pinch raw sugar


In dutch over, combine 1 can fire roasted tomatoes and 1 cup water. Bring to a simmer. Add garlic, celery salt, sea salt, white pepper and nutmeg and cover. Remove from heat and allow to cool.

In a skillet, melt butter over medium heat and add onions. Sauté until golden brown. Allow to cool slightly and add to food processor. Add tomatoes and mascarpone then puree until smooth.

Return to dutch oven and simmer over medium heat until warm. Add salt, pepper and a pinch of sugar to taste. Garnish with fresh cilantro.

Wine Selection:

Espuela Del Gaucho, Malbec, 2009

86 Points – Wine Enthusiast, Dec. 2010

Deep red juice with purple & brown hues, narrow ring. Plum & cherry on the nose, desert flora, vanilla & spice, cassis, distant mineral; seems a little tight. Good juice, prune & cherry with a pleasant raisiny bitter chocolate character on the back of the tongue. Tannins are silky if minimal; short but tasty dusty mineral finish.

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Filed under Soup

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