Smoky Tomato Soup (Meat)

 
  • Cooking and Prep: 1 h
  • Serves: 8
  • Contains:

Original recipe: Page 550 / The Chef’s Garden by Farmer Lee Jones 

Kosher issues: Bacon; meat and dairy 

Recipe adapted by: Chef Jordana Hirschel   

 

This recipe has smoky notes from the bacon and creamy notes from the heavy cream. I wanted to rework these issues and create two versions to enjoy it both ways — meat and dairy. For a meat version, I used Aaron’s Best Beef Fry (Jack’s Gourmet Facon and Grow and Behold beef bacon are great options as well) and followed the recipe until the dairy, where I used Elmhurst Milked Cashews (OU).

 

Yield: About 3 quarts 

 

Help feed the needy and donate what you can HERE. You’ll even have the opportunity to receive exciting farm-style giveaways from The Chef’s Garden!

 

Jordana shows Naomi how to prepare this soup on Sunny Side Up!

Ingredients (11)

Smoky Tomato Soup (Meat)

Start Cooking

Prepare the Smoky Tomato Soup

  1. Cook beef fry in a large saucepan over medium heat, stirring occasionally, until lightly browned and fat is partially rendered, about 12 minutes.

  2. Add onions and garlic and sauté until translucent, about eight minutes. Scatter flour over the onions and sauté, stirring to incorporate, for two minutes; reduce heat if flour starts to brown.

  3. Add tomatoes, stock, salt, pepper, bay leaves, thyme, and cashew milk. Bring to a boil over high heat, then reduce to a gentle simmer over medium-low. Simmer for 30 minutes to allow flavors to meld.

  4. Discard bay leaves and thyme. Let soup cool.

  5. Working in batches, ladle soup into a blender and purée until smooth. (Alternatively, use an immersion blender.) Pass soup through a fine-mesh strainer into a clean saucepan. Taste and season with more salt as needed. Reheat, if desired. Soup can be stored in an airtight container in the fridge for up to one week or frozen for up to two months.

Note:

Crisp up extra beef fry for garnish, if you would like.

About

Recipe excerpted from Adamah Treasures, a companion to The Chef's Garden (Avery, April 2021).

 

Photography by Schneur Menaker

 

Help feed the needy and donate what you can HERE. You’ll even have the opportunity to receive exciting farm-style giveaways from The Chef’s Garden!

 

 



  • Esti Vann

    What company milk do you use? I only see Silk but it is OU-D. What would be the next best milk to use?
    Posted by sendy613 |2021-11-09 21:23:08
    Replies:
    Raquel Admin - Kosher.com Admin
    I know there are a few brands that are parve like Elmhurst.
    Posted by raquel_kosher|November 11, 2021
    0
    1
 
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  • Esti Vann

    What company milk do you use? I only see Silk but it is OU-D. What would be the next best milk to use?
    Posted by sendy613 |2021-11-09 21:23:08
    Replies:
    Raquel Admin - Kosher.com Admin
    I know there are a few brands that are parve like Elmhurst.
    Posted by raquel_kosher|November 11, 2021
    0
    1
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