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Cream of Tomato Soup

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"To those of us who grew up loving the ready-made stuff, a first taste of homemade cream of tomato soup is nothing short of revelatory. Crushed tomatoes bring brightness and body; bacon, a smoky backbone; and a generous finish of crème fraîche infuses that signature luxuriousness. It's nuanced and vibrant in ways that the canned variety just can't be, and it remains the ideal partner for the Ultimate Grilled Cheese Sandwich."

List of Ingredients

◦  4 slices thick-cut bacon, finely chopped
◦  2 Tbsp unsalted butter
◦  4 cloves garlic, finely chopped
◦  1 medium onion, finely chopped
◦  1 medium carrot, peeled and finely chopped
◦  3 Tbsp tomato paste
◦  1 Tbsp flour
◦  4 cups chicken stock
◦  2 sprigs fresh thyme
◦  1 bay leaf
◦  1 15-ounce can whole, peeled tomatoes in juice, crushed by hand
◦  ¼ cup heavy cream
◦  Kosher salt and freshly ground black pepper, to taste
◦  Crème fraîche and finely chopped fresh chives, for garnish (optional)


Recipe

Heat bacon in a 4-quart saucepan over medium heat and cook until its fat renders and bacon is crisp, about 10 minutes.

Add butter and increase temperature to medium-high. Add garlic, onion, and carrot and cook, stirring, until soft, about 10 minutes. Add tomato paste and cook, stirring, until lightly caramelized, about 3 minutes. Add flour and cook, stirring, until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 30 minutes.

Working in batches, transfer to a blender and purée. Return to saucepan and stir in cream. Season with salt and pepper.
Divide among bowls, dollop with crème fraîche and sprinkle with chives (if using), and serve.


Serves 4 to 6