Tomato Soup and Butternut Squash soup

It's cold and rainy again in Los Angeles and it's perfect soup season. First is a Creamless Creamy Tomato Soup from America's Test Kitchen- I really need to start subscribing instead of buying issues at Whole Foods. So much research and testing goes into each recipe! This one uses a bizarre method- you use white bread to make the soup "creamy." You can easily substitute a vegetable broth to make it vegetarian. I didn't even know I liked tomato soup because the previous ones I've had tasted like Campbell's tomato soup which is disgusting.

Unfortunately I don't have pictures because this is the week that I left my camera at my parents house and no one was around with a decent camera phone. ): Instead enjoy this picture of a pesto + tomato grilled (american) cheese. Just take my word that this soup is ammaazzzinnngggg.

I've typed the recipe up below:

Creamless Creamy Tomato Soup
Serves 6 to 8
Note: You can use an immersion blender to process the soup directly in the pot. For a smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2.

1/4 cup extra-virgin olive oil, plus extra for drizzling
1 onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced
pinch red pepper flakes (optional)
1 bay leaf
2 (28-ounce) cans whole tomatoes
1 tablespoon brown sugar
3 slices high-quality white sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken broth
2 tablespoons brandy (optional)
salt and pepper
1/4 cup chopped fresh chives

1. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat until shimmering. Add the onion, garlic, pepper flakes (if using), and bay leaf. Cook, stirring frequently, until the onion is translucent, 3 to 5 minutes. Stir in the tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain (avoiding the bay leaf). Stir in the sugar and bread; bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread starts to break down, about 5 minutes. Remove and discard the bay leaf.

2. Transfer half of the soup to a blender. Add 1 tablespoon more oil and process until the soup is smooth and creamy, 2 to 3 minutes. Transfer to a large bowl and repeat with the remaining soup and remaining 1 table spoon of oil rinse out the Dutch oven and return the soup to the pot. Stir in the chicken broth and brandy (if using). Return the soup to a boil and season with salt and pepper to taste. Serve the soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with additional oil.



The second soup recipe is for a Roasted Butternut Squash soup. This was my first time cooking a squash. I had no idea what to expect. It turned out to be really good- I would eat it plain after roasting it. It becomes really sweet and the edges are caramelized. I always thought squash were mushy and plain.

This has few ingredients so it's easy to make, just cook and blend. I added crispy slices of potatoes and some Tabasco for some extra heat!

Look how orange this is!