Classic Tomato Soup
Prep time: 15 min
Cook time: 60 min
Servings: 4
1 - 200 gram
Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party. Use the Creamy Vegetable Soups Recipe Maker to create your own classic soup, or fill your interactive bowl with all your favorite ingredients for a twist on a classic soup.
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
150 gram onion
1/2 fennel bulb, thinly sliced
2 tbsp tomato paste
2 tbsp garlic cloves
2 cup chicken broth
28 ounce whole peeled plum tomatoes, pureed
1-1/2 tsp brown monk sugar
1 spring fresh thyme
salt and pepper, to taste
3 tbsp basil, chives, dill, thinly sliced
Directions
In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
Add the onion, fennel and garlic and cook, stirring occasionally, until soft but not browned, add the tomato paste and stir for about 3-4 minutes.
Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer for 40 minutes. Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.
To add a creamy touch, try one of these garnishes:
Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.