Food styling is part cooking, part technique and part creativity. Creating a beautiful food photo often involves much more than simply placing a dish in front of the camera, and professional food stylists rely on all kinds of techniques to make food look its best. This tomato soup photo was taken during an intensive food styling class I attended in New York, where I loved learning more about the details that go into producing a polished food image.
Even after learning some of the creative tricks used in food styling, all of the food on Zest for Cooking is still made exactly as we eat it at home. I do all of the food styling and photography for the site myself, which makes experiences like this especially inspiring and fun. This tomato soup remains one of my favorites, especially because the flavor deepens as it sits. I almost always make a larger batch so there are leftovers for the next day. For this photo, the soup was topped with popcorn and fresh herbs for texture and contrast, although a spoonful of crème fraîche works beautifully as well. Serve with a grilled cheese sandwich or a simple green salad for an easy, comforting meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion thinly sliced
- 1 teaspoon crushed red pepper flakes or more for a spicier soup
- 2 28 ounce cans of whole plum tomatoes I like the San Marzano brand
- 1 1/2 cups water
- 1/4 cup fresh basil leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup popcorn for garnish
- 2 tablespoons chopped scallions for garnish
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is soft and tender, about 7 to 10 minutes. Add the tomatoes and 1½ cups water and simmer for about 30 minutes, stirring occasionally. Stir in the basil and season with salt and pepper.
- Let the soup cool slightly before puréeing in a blender or food processor, working in batches and filling only halfway each time so the steam can escape safely. Pass the soup through a fine mesh strainer, pressing on the solids with a ladle. Return the strained soup to the saucepan and warm over medium low heat. Taste and adjust the seasoning as needed. Garnish with popcorn and sliced scallions before serving or a dollop of crème fraîche.
