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Tomato Soup

Source of Recipe


From "How to Cook Everything" by Mark Bittman



List of Ingredients



• 2 Tbsp olive oil
  
• 2 Tbsp tomato paste
  
• 1 large onion, halved and sliced
  
• 1 carrot, chopped
  
• Salt and pepper
  
• 3 cups peeled, seeded, and chopped tomatoes (preferably plum; including their juices)
  
• 1 tsp chopped fresh thyme or ½ teaspoon dried
  
• 2 to 3 cups vegetable stock or water
  
• 1 tsp sugar (optional)
  
• Chopped fresh parsley or basil for garnish
  






Instructions



1. Put the oil in a large pot over medium heat. When it's hot, add the tomato paste and let it cook for a minute, then add the onion and carrot. Sprinkle with salt and pepper and cook, stirring, until the vegetables begin to soften, about 5 minutes.
   
   
2. Add the tomatoes and thyme and cook, stirring occasionally, until the tomatoes break up, 10 to 15 minutes. Add the stock, stir, and bring to a boil, then adjust the heat so the mixture bubbles gently. Cook until the flavors meld, about 5 minutes. (At this point, you can refrigerate the soup, covered, for up to 2 days; reheat before proceeding.)
   
   
3. Taste and adjust the seasoning; add the sugar to balance the acidity if you'd like. If the mixture is too thick, add a little more stock or water. Garnish with the herbs and serve right away.
   
   Makes 4 servings
   
   
   
   ◦ Summertime Fresh Tomato Soup:
   Excellent chilled: Omit the tomato paste. Increase the chopped tomatoes to 4 cups and use super-ripe, flavorful tomatoes in season.
   
   ◦ Wintertime Tomato Soup:
   Substitute 1 cup loosely packed dried tomatoes (about 2 ounces; preferably the kind not packed in oil) and 1 28-ounce can whole peeled tomatoes for the fresh tomatoes. Soak the dried tomatoes in 1 cup boiling water until softened. Remove the canned tomatoes from their juice and chop them. Add the reserved tomato juice with the tomato paste and cook until reduced by half, stirring frequently. Proceed with the recipe, adding the tomato soaking water along with the stock.
   
   ◦ Tomato-Garlic Soup:
   Add 2 tablespoons chopped garlic or 8 to 10 cloves roasted garlic along with the onion.
   
   ◦ Smooth Tomato Soup:
   Works for the main recipe and the above variations: Increase the tomato to 4 cups and reduce the stock to 1 cup. When the soup is done, purée it carefully in a blender, with an immersion blender, or through a food mill. Reheat, garnish with croutons, and serve.
   
   ◦ Tomato and Bread Soup:
   Brush both sides of 4 thick slices Italian or French bread (slightly stale is fine) with olive oil; broil or grill until nicely browned and crisp. Rub a large clove garlic on each slice of bread if you like. Break or cut the bread into pieces in bowls and pour the finished soup over the top. Garnish with grated Parmesan.