Cream of Tomato Soup
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Cook time: 
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Serves: 6
 
Ingredients
  • 4 slices thick-cut bacon, finely chopped
  • 2 tbsp. unsalted butter
  • 4 cloves garlic, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 tbsp. tomato paste
  • 1 tbsp. flour
  • 4 cups chicken stock
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 (15-oz.) can whole, peeled tomatoes in juice, crushed by hand
  • ΒΌ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. Heat a stock pan, add the bacon and cook until crisp. Remove the bacon.
  2. To the bacon fat, add the butter, onions and carrots. Season with salt and pepper. Cook for 5 minutes.
  3. Add the garlic and cook for 5 more minutes.
  4. Add the tomato paste and cook for 3 minutes, stirring frequently. You want it to carmelize but watch that it does not get too dark.
  5. Add the flour and cook for 2 minutes, stirring well.
  6. Add the stock, thyme, bay leaf and tomatoes. Simmer for 30 minutes.
  7. Add the bacon back into the pan. Taste for seasoning.
  8. With an immersion blender, blend the soup until smooth and creamy (you can blend in a blender if you don't have an immersion blender).
  9. Add the cream, stir well and taste for seasoning.
Recipe by Cook Eat Run at https://cookeatrun.com/2015/01/26/cream-tomato-soup/