Cream of Tomato Soup

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Ingredients

  • About 12 very ripe medium plum tomatoes
  • 3 Tablespoons unsalted butter or olive oil
  • 1 large yellow onion, peeled and finely chopper
  • 2 medium carrots, peeled and finely chopped
  • 2 ribs of celery, finely chopped
  • Salt and finely ground black pepper to taste
  • 1 large garlic clove, finely chopped
  • 1 (28-ounce) can peeled plum tomatoes
  • 3 cups of chicken stock
  • 1 bay leaf
  • 1 tablespoon of sugar
  • 1 tablespoon of apple cider vinegar
  • 1/4 cup heavy cream

Recipe

Bring water to a boil in a large, heavy-bottom pot. Use a paring knife to cut an X into both ends of each tomato, Once the water boils, add the tomatoes to the pot, working in two batches if necessary to avoid overcrowding the pot or reducing the temperature too drastically. Allow the tomatoes to simmer in the water for 30 to 60 seconds, until the skin begins to loosen and peel away from the flesh. Using tongs, remove the tomatoes to the ice-water bath. Once they are cool enough to handle, peel off and discard the skin and coarsely chop the tomatoes.

In a large, heavy-bottom stockpot, heat the butter until it is just shimmering, then add the onion, carrots, and celery. Stir over medium-high heat until they soften and begin to release their juices, about 2 minutes. Season with salt and pepper and stir in the garlic. Continue to cook, stirring frequently, until the vegetables have begun to brown, 7 to 10 minutes. Do not let them scorch or get dark brown.

Stir in the chopped fresh tomatoes and the canned tomatoes and their juices, rinsing the inside of the can with a bit of water and to the pot. too. Once the mixture begins to bubble bav leaf. sugar, and vinegar. Bring to a boil, and let cook for about 30 minutes, uncovered the pot front the heat, remove and discard the bay leaf.

Puree in the blender. Only keep small amounts at a time because the soup will expand because of the steam. Remove the top cap of the blender and cover with a towel. Stir in the cream and adjust the salt, pepper, sugar, and vinegar as desired.

Riffs

  • Grilled Cheese
  • Stuffed Tortillini and Spinach