Tomato Soup
Difficulty: Beginner
Preparation Time: 15min
Yields: 6 Servings
Total Time: 1hr
- 2 slices of thick-cut bacon
- 4 Tbs butter
- 4 cloves of garlic, finely chopped
- 1 medium onion, ¼” dice
- 1 medium carrot, ¼” dice
- 1 celery stalk, ¼” dice
- ¼ cup tomato paste
- 4 cups chicken stock
- 2 sprigs thyme
- 2 Tbs flour
- 1 bay leaf
- 1 15oz can of whole, peeled tomatoes, crushed
- ½ cup heavy cream
- Kosher salt
- Freshly ground black pepper
- Sour cream
Nothing says lunch to me more than this tomato soup recipe. Whip up a grilled cheese sandwich and you have the perfect lunch. This creamy and tangy soup will have everyone asking for seconds.
Procedure
FOR THE SOUP
Render bacon over medium-low heat in a 4-6 quart saucepan until fat is rendered and bacon is crispy. Remove bacon from the saucepan and reserve for later use. Add butter and increase heat to medium-high. Add garlic, onion, carrot, and celery, and cook until vegetables are soft, stirring occasionally (about 10-12 minutes). Add tomato paste and cook until slightly caramelized, about 5 minutes. Add flour and cook for another 3 minutes. Add stock, thyme, bay leaf, and tomatoes. Bring to a boil, reduce heat to medium-low, and cook for 30-40 minutes, stirring occasionally.
Transfer hot soup to a blender (make sure you discard the bay leaf from the soup mixture before blending). Blend, strain, return to the saucepan, and stir in cream. Divide among bowls; if desired, add a dollop of sour cream and some crumbled bacon.
