Cream of Tomato Soup
Author: Adapted from Saveur
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Heat a stock pan, add the bacon and cook until crisp. Remove the bacon.
- To the bacon fat, add the butter, onions and carrots. Season with salt and pepper. Cook for 5 minutes.
- Add the garlic and cook for 5 more minutes.
- 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.
- Add the flour and cook for 2 minutes, stirring well.
- Add the stock, thyme, bay leaf and tomatoes. Simmer for 30 minutes.
- Add the bacon back into the pan. Taste for seasoning.
- 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).
- Add the cream, stir well and taste for seasoning.
Recipe by Cook Eat Run at https://cookeatrun.com/2015/01/26/cream-tomato-soup/
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