Creamy Tomato Soup
This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche.
October 01, 2012
Adapted by Lee 2 mar 2020
Total time: 90 min
Ingredients
- ¼ cup (½ stick) unsalted butter
- 1/2 tsp each thyme, rosemary, and white pepper
- Pinch crushed red pepper
- 1 medium onion, thinly sliced
- 2 garlic cloves, thinly sliced
- ¼ cup tomato paste
- 2 28-oz. cans whole tomatoes
- 2 cans of water
- 1 cup red wine
- 1 1/2 Tbsp chicken base
- Zest of 1 lemon
- 2 Tbsp dried basil flakes
- 1–2 teaspoons sugar, divided
- ¼ cup (or more) heavy cream
- Kosher salt and freshly ground black pepper
Preparation
Melt butter in a large heavy pot over medium heat. Add thyme, rosemary, white pepper, crushed red pepper, onion, and garlic. Sauté medium low until onion is completely soft and translucent, 10–12 minutes. Increase heat to medium-high; add tomato paste. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
Add tomatoes with juices, chicken base, lemon zest, basil, 1 tsp sugar, wine and 2 cans of water to pot. Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes. Remove soup from heat; let cool slightly. Use an immersion blender or working in small batches, purée soup in a blender until smooth. Or leave some chunks. Return to pot.
DO AHEAD: Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. sugar. Add more cream, if desired.
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