Tomato Soup

When searching for a tomato soup recipe I have run across a lot of variety.

Current Favorite

This recipe makes a smaller batch of soup than many recipes. You still get about 2 quarts. You can easily double the recipe if you want more.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter, divided
• 1 1/2 medium onions, chopped (about 3½ cups). I used a mix of yellow and white because that is what I had. But all yellow would be fine.
• 2 garlic cloves, minced
• 3 cups chicken broth
• 2 (14.5-ounce) cans diced tomatoes
• 1 tablespoons sugar
• 2 sprigs of fresh thyme or 1/2 teaspoon dried
• 1/2 cup heavy cream (optional)
• Salt
• Freshly ground black pepper

Directions

1. Heat 1 tablespoon of butter and oil in a small dutch oven over medium heat.
2. When the butter is melted add the onions. Saute for about 8-10 minutes until the onion becomes translucent. Add the garlic and cook for an additional minute.
3. Add the chicken broth, tomatoes, sugar, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Increase heat to medium high and bring to a boil.
4. Reduce heat to low, cover, and simmer for about 40 minutes.
5. Remove the thyme springs (if using fresh). Use an immersion blender to puree the soup until smooth.
6. Add the cream and warm over medium heat. Just get it hot, don’t boil.

Notes

1. The cream is optional but is recommended. In addition to the creaminess, it also helps cut the acidity of the tomatoes.

Ideas

1. Try adding flour or bread before step 3.
2. Try reducing the amount of chicken stock.

Inspiration

America’s Test Kitchen – There are a few things in this recipe that are interesting. I might want to incorporate some of their ideas.

Sally’s Baking Addiction –

Eating Well – This is pretty similar to the recipe above, but for some reason, it was pretty bland. Not bad, but I’ll keep looking.