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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

â—¦ 4 tablespoons (½ stick) unsalted butter
â—¦ 2 tablespoons olive oil
â—¦ 6 cloves garlic, finely chopped
â—¦ 2 carrots, finely chopped
â—¦ 1 large yellow onion, finely chopped
â—¦ Kosher salt and freshly ground black pepper
â—¦ ¼ cup plus 2 tablespoons tomato paste
â—¦ 2 tablespoons all-purpose flour
â—¦ 6 cups vegetable broth
â—¦ 1 tablespoon fresh thyme leaves
â—¦ 1 dried bay leaf
â—¦ 1 (28-ounce) can whole peeled tomatoes, crushed by hand
â—¦ 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. Purée 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 purée until smooth.) Season with salt and pepper. Ladle the soup into bowls, sprinkle with the parsley, and serve hot.

Serves 6