Tomato Soup

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This soup is good all year round. It really depends on the quality of your tomatoes. You can use fresh tomatoes, but canned tomatoes are really good as well!

Time 2 hrs
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • 4 oz Butter, unsalted
  • 1 lb Carrots, diced
  • 1 lb Onions, diced
  • 3 28 oz cans Whole tomatoes, crushed
  • 4 cups Chicken stock
  • 1 cup Heavy cream
  • 1 tsp Salt, Kosher
  • ½ tsp Black pepper, freshly ground
  • tsp Cayenne pepper
  • 1 cup Basil, chiffonade

METHOD

  • In a large pot, melt butter over medium-high heat until foaming, then add carrots and onions. Cook, stirring until butter starts to brown on the bottom, about 15 minutes.
  • Add tomatoes and stock. Continue cooking, stirring occasionally, until quite thick, about 1½ hours. Adjust heat as needed to maintain a gentle simmer.
  • Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. Stir in cream, then season with salt, black pepper, and cayenne to taste.
  • Stir in basil just before serving.

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