Cream Soup is Back on the Menu!

Spring has not sprung in these parts.  In fact, today's forecast calls for snow- and in my particular neck of the woods the word "snow" was followed by "feet", not "inches".  So far we've only received a dusting, but I know better than to think we've dodged it.  All this Winter Redux business means one thing to me: it's still a good time for soup.  (Although it's pretty much always a good time for soup- even if it's 105 degrees outside.) 

Me and soup are friends.  Me and creamy soups are really good friends.  BUT.  I care immensely about health and having arteries that are soft and pliable and adept at keeping me alive, so cream-based soups were, for a long time, off the menu.  Until a couple of years ago, when I discovered the great secret of health-conscious cooks who still want a silky, creamy soup in their bowl.  A mind-blowingly simple substitution that I would like to share with you because it's Works for Me Wednesday over at We Are THAT Family.  Are you ready for this?  I mean, really, are you ready?  

Evaporated milk.

I know, why didn't I think of that?  Now, make sure it's evaporated and not sweetened condensed because they are NOT interchangeable.  Also, using the lowest-fat evaporated milk is good, but any you can find will be better than heavy cream.  Did you know that ONE fluid cup of heavy cream has 821 calories and 88 grams of fat?!?!  And think about how much heavy cream is called for in your favorite cream soup recipe.  Yikes.  If you use just plain old evaporated milk, not the low-fat version, you'll cut the fat by more than half.  Use a low-fat version and your arteries will sing your praises.   And your soup will still be creamy and dreamy.  Cross my heart. 

Easy Peasy Tomato Soup

Tomato soup is a beloved comfort food of mine.  I don't even need a grilled cheese sandwich alongside it (although that never hurts), just give me the good stuff.  My husband, however, despises tomato soup.  His is a hatred that runs deep and surely stems from some long-buried childhood tomato soup-related trauma.  So imagine my surprise, nay, my SHOCK when he willingly tried this tomato soup... and then... he liked it.  Coulda knocked me over with a feather.

Here's the scoop on how I made mine, and how you can make your own:

I made homemade vegetable stock the night before, and as I said in the post about said stock, on the suggestion of someone else out there in internet land, I kept the vegetables afterward for use in tomato soup.  I wasn't sure how it would work out, but I figured I would give it a shot.  (I didn't keep the apple cores or the parsley, just the vegetables.)  The additional vegetables gave the soup a lovely body and thickness, not to mention a good wallop of fiber.  The carrots lent a subtle sweetness which balanced the acid of the tomatoes nicely, and well, you can never go wrong with garlic.  If you don't happen to have vegetables laying around from making stock, you could cook them in the microwave or steam them.  Roasting them is another option, but that will caramelize the vegetables and intensify their flavors- a beautiful thing to be sure, but they may overpower the tomatoes.  Only way to know for sure is to try though, huh?   Any which way, adding the vegetables elevates this tomato soup beyond what you'll get from a can.

Easy Peasy Tomato Soup

2 tablespoons olive oil

1 can (28 oz) whole peeled tomatoes

2 cups low-sodium vegetable stock

Vegetables reserved from making stock (cooked carrots, celery, broccoli, onions and garlic)

In a medium saucepan, heat olive oil over medium heat one minute, add tomatoes, let heat through for about 5 minutes, or until they begin to break down a little bit.

Meanwhile, in a blender, puree vegetables and vegetable stock.  Add heated tomatoes.  (When blending warm/hot ingredients in a blender always be sure to remove the center piece from the lid to allow steam to escape and prevent your blender from cracking or exploding- I'm not kidding.  Hold a clean dishtowel firmly over the lid to prevent a huge mess.) 

Puree again until mixture is smooth.  

Return to saucepan over medium heat until heated through.  Serve hot.

Homemade Vegetable Stock

High on my list of the problems of living in the land of butter and Crisco and ice cream and deep-fried everything is the astonishingly dismal lack of variety at the local grocery stores.  One of my chief complaints about life in Utah is the craptastic grocery stores in which you won't find anything more ethnic than tortillas and soy sauce, and in which there are 84 kinds of ranch dressing and two kinds of vinaigrette.  It is beyond maddening.    

One of the things it seems nearly impossible to get my hands on up here (without paying exorbitant prices, which is something I am allergic to) is low-sodium vegetable broth.  Back in Las Vegas, they carried it in every store and charged no more for it than they did for chicken broth.  I was BAFFLED when I first visited store after store upon moving to Utah and was unable to find the stuff.  When I finally did, it was nearly THRICE the cost of chicken broth.  And that was just not happening.  As I've said before, I'm not a vegetarian, but I don't eat a lot of meat, and when we're eschewing the meaty goodness, I like to go all the way.  For whatever reason, if I use chicken broth in a veggie soup, I feel like I might as well serve it with a big smoldering slab of steak.  (Oooh, steak.  Yum.)  SO.  Rather than subject you to further ranting and beside-the-point tangents, even though tangents make life fun, I will get to the point.

I was in need of low-sodium vegetable broth.  I was not paying two dollars a can or five dollars a box for it.  I was tempted to ask the next friend visiting from anywhere outside Utah to bring me a case, but decided against it, which left me with one practical option:  make it.  But making broth sounded so intimidating.  Broth is the base of many a dinner in my household, and if it sucked, well, that would be a giant waste.  Also, I imagined making broth to be an arduous process.  Guess what?  I was wrong.  Very, very, wrong.  And that actually makes me happy.

After turning to my trusty internet to do some method research/recipe scouting, I happened upon a blog called Casual Kitchen and this post, and instantly decided that it was the Vegetable Stock Gospel Truth.  And so, armed with my new knowledge, I went forth and modified (because that's the fun, right?) and then conquered.  

Here's my very slightly modified version of the recipe:

Vegetable Stock

3 carrots, peeled and cut into 2-inch pieces

2  1/2 yellow onions, peeled and halved (I had half an onion left over from a previous dinner)

4 celery stalks, in 2-inch pieces

5 garlic cloves, smashed

1 small bunch of broccoli, cut into pieces but not chopped

3 Fuji apple cores (saved & frozen from earlier apple-slicing)

1/2 bunch parsley, stems and all (not chopped)

12 cups of water, or enough to cover plus a few inches (my stockpot is narrow and deep, so it required a significant amount of water to do this)

Salt

Combine all ingredients except salt in a large stock pot, bring to a simmer, cover and let cook for at least 7 hours, stirring on occasion.  Add salt to taste.

When stock is done, strain out the vegetables and reserve the liquid.  Allow to cool, then store in the refrigerator or the freezer.   I measured mine into two-cup portions and froze it. 

I have since used almost all of the broth and have loved it.  The addition of the apple cores provided a touch of sweetness, of which I am a fan.  Next time, I might experiment with adding something seasonal and offbeat like rhubarb, or seasonal and not-so-offbeat, like artichoke. We'll see.  But given the simplicity of making the stock and how freaking domestic it made me feel, I will definitely be making it again.  

OH!  And in the original post on Casual Kitchen, one of the commenters suggested keeping the cooked vegetables to puree and use in soup.  Do it.  I did, and I adored the results, which I will be posting about soon.