Classic Tomato Soup
Source of Recipe
From "Tasty Ultimate" by Buzzfeed, Inc.
Recipe Introduction
"Tomato soup is a classic for all the right reasons, and since it comes together in a snap, you don't even need a snow day as an excuse for making it. You'll notice we use canned tomatoes, not fresh, since for most of the year, they're a better bet for intense tomato flavor."
List of Ingredients
◦ 4 tablespoons (� stick) unsalted butter
◦ 2 tablespoons olive oil
◦ 6 cloves garlic, finely chopped
◦ 2 carrots, finely chopped
◦ 1 large yellow onion, finely chopped
◦ Kosher salt and freshly ground black pepper
◦ � cup plus 2 tablespoons tomato paste
◦ 2 tablespoons all-purpose flour
◦ 6 cups vegetable broth
◦ 1 tablespoon fresh thyme leaves
◦ 1 dried bay leaf
◦ 1 (28-ounce) can whole peeled tomatoes, crushed by hand
◦ 2 tablespoons finely chopped fresh flat-leaf parsley
Recipe
In a large pot, heat the butter with the olive oil over medium-high heat. When the butter has melted, add the garlic, carrots, and onion and cook, stirring, until softened, 8 to 10 minutes. Season with salt and pepper.
Add the tomato paste and cook, stirring, until lightly caramelized, about 3 minutes. Stir in the flour, cook for 1 minute, then stir in the broth, thyme, bay leaf, and tomatoes. Bring to a boil, then reduce the heat to medium to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 30 minutes.
Remove the pot from the heat. Pur�e the soup directly in the pot with an immersion blender until smooth. (Alternatively, working in batches, carefully transfer the soup to a standing blender and pur�e until smooth.) Season with salt and pepper. Ladle the soup into bowls, sprinkle with the parsley, and serve hot.
Serves 6
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