Old Fashioned Cream of Tomato Soup with Smoked Fish
Homemade tomato soup is nothing like tomato soup from a can and the following recipe shows you how to make your own old fashioned tomato soup recipe. This soup is jazzed up with the addition of a fresh basil and smoked fish garnish. You can use any kind of smoked fish you want for this soup. Try smoked haddock, salmon, marlin, red snapper or anything else you can get. Smoked fish is very firm because the moisture has been removed, so you can chop it into cubes and it will hold its shape.
You can use fresh thyme and basil in the soup itself or the dried equivalents. Fresh herbs do have a more aromatic flavor so use them if you can. You will need fresh basil for the garnish anyway. This delicious tomato soup recipe is perfect for lunch or as a dinner appetizer. Why not make this at your next dinner party? Tomato soup might not sound very exotic but make it yourself from scratch, adding the novelty of smoked fish, and you will find that it is extremely popular.
This is one of our most easy fish recipes. Of course, you do not even have to use smoked fish in this recipe if you do not want to. You could serve the soup just as it is, perhaps accompanied by some smoked salmon and cream cheese on French bread or crackers instead, to combine fish and soup in a different way.
- 2 lbs peeled, chopped, de-seeded tomatoes
- 1 chopped onion
- 2 tablespoons butter
- 1 bay leaf
- 1 cup light cream
- 2 teaspoons fresh thyme or ½ teaspoon dried thyme
- 1 tablespoon fresh basil or ½ teaspoon dried basil
- 3 oz smoked fish, in small cubes
- 1 tablespoon tomato paste
- 1 ½ cups chicken broth
- 2 tablespoons all-purpose flour
- 1 peeled, finely diced carrot
- 4 sprigs fresh basil, to garnish
- Heavy cream, to garnish (optional)
- Salt and black pepper
- Melt the butter in a big pot, and then add the carrot and onion. Sauté for 4 minutes or until tender.
- Add the flour and cook for 1 or 2 minutes, stirring constantly.
- Add the tomatoes, tomato paste, broth, bay leaf, thyme, and a tablespoon of fresh basil, and bring the soup to a boil.
- Turn the heat down to low and simmer the soup, covered, for 15 minutes, stirring it often.
- Add more chicken broth if it is too thick. Remember the soup does need to be quite thick so the garnish will sit on the top.
- Discard the bay leaf.
- Puree the tomato soup in a blender or food processor, in batches, until smooth.
- Put it back in the pan and stir in the light cream. Add salt and pepper to taste.
- Simmer the soup until it is very hot, then serve it garnished with the smoked fish and fresh basil sprigs.
- Pour a little heavy cream on top too, if you like, as a garnish.
The wonderful orange hue of this tomato soup makes it really appetizing and adding some heavy cream at the end makes it looked sophisticated without being over-garnished. To make the pattern in the photo, simply drizzle a little heavy cream on top of the soup and use the prongs of a fork (or the tip of a knife) to drag it across the surface of the soup and make a nice-looking pattern. The vibrant green color of the basil suits this dish well too and the fish is amazing with it. Obviously you need to make sure your soup is thick enough, else the cream, basil and fish will sink!
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