Several years ago I had posted a recipe for Tomato Soup on my website. After leaving it up for a couple of years I decided to remove it because I didn’t feel it was getting any traffic. Originally I had wanted to use it to launch a blog to showcase my food photography as well as my cooking skills. I didn’t feel like I had a lot to say as far as a blog goes but times change. Fast forward a few years and I really feel I have a lot to offer with my cooking creations as I am constantly cooking and making up recipes for soups, entrees, sauces, and spices. I have been writing the recipes down the last few years and slowly photographing some of them, mainly for Instagram and my website. Always having a book of my own recipes in mind especially after the opportunity to experience photographing two cookbooks for Soby’s restaurant in Greenville, South Carolina. ‘Soby’s New South Cuisine’ in 2007, and Soby’s New South Cuisine Second Edition’ in 2015, both published by Table 301. So here we are in 2019 and I am going to start slowly offering up recipes a little at a time with a photo of each created in my home kitchen.
So with the start of 2019 I will open with the Tomato Soup recipe and a little story. I had the tomato soup recipe on my website back in 2009-2011 and no one ever contacted me or told me they tried it and I assumed no one really saw it or paid much attention to it. So I took it off of my website and a month or so later the phone rang and it was Dick Crenshaw, local financial advisor, who’s wife Ann, a painter, great one at that, I had photographed for a book of artists portraits I did in 2011, ‘Artist’s Among Us’ published by Hub City Press. He said “why did you take the Tomato Soup recipe down from your site? My wife and I were going to cook it for dinner tonight and it’s not there anymore” Wow, a little blown away because I honestly didn’t think anyone had ever paid any attention to it as I mentioned earlier. “I just took it down recently but I will get it to you as soon as I get home.” So as soon as I got home I dug it out of the files and emailed it and the next time I ran into Dick around town he said they loved it. Cool, and thanks Dick and Ann Crenshaw. Ya’ll might want to check your recipe because I changed it again :)
T o m a t o S o u p
by Stephen Stinson
• 1/2 Half medium onion (chopped &/or diced-white, purple, or yellow)
• 2-3 Tbsp. of Butter
• 1 Tbsp. of Olive Oil (my favorite is California Olive Ranch® Extra Virgin)
• 3 Tbsp. of Flour (my favorite is King Arthur® unbleached White)
• 1/2 Tsp. of Basil (homegrown & dried)
• 1/2 Tsp. of Oregano (homegrown & dried)
• 1/2 Tsp. of Sea or Kosher Salt
• 1/2 Tsp. of Black Pepper (preferably ground peppercorns)
• 1-2 Tsp. of Tobasco®, Texas Pete®, or Sriracha® hot sauce.
• 2 Tbsp. of Tomato Paste
• 1/4 Cup Chardonnay White Wine
• 2 Tbsp. of Brown Sugar (Domino®)
• 1 Can of Chicken Broth or 14-16 oz. (my favorite Harvest Farms® Organic low sodium)
• 2 Large Cans of Roma Tomatoes 28 Oz. (chopped in blender),
or 10-15 fresh tomatoes (my favorite canned is Tuttorosso® Peeled Plum tomatoes)
• 1 Cup Milk - 8 oz. (optional)
• 1 Cup Water
1) Melt butter in soup/stock pot on medium low and add olive oil, flour, & onion stirring for 5-7 minutes, do not burn.
2) Stir in chicken broth and boiling water for 4-5 minutes stirring.
(For creamier soup put chicken broth, water, flour, & onion mix into blender, after step 2, and blend before putting back in pot.)
3) Add tomatoes, wine, sugar, salt, pepper, basil, oregano, & hot sauce.
Bring to a boil and turn down to medium low and cook for 30 minutes (if wanting a creamy tomato add the milk the last 10 minutes). Lately I have been cooking without milk and adding the milk to each bowl before serving as I feel it doesn’t keep as well when you refrigerate afterwards.
• When serving soup pour milk on top of soup in bowl to get a creamy Tomato and cools the soup down a little before consuming.
• Serve with your choice of crackers (my favorite Zesta® Wheat saltines), cornbread, salad, or all time favorite Grilled Cheese sandwich.