Tomato Soup Recipe
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil virgin
- 1 tablespoon butter
- 1 large white onion chopped finely
- 3 cloves garlic finely chopped
- 3 cups chicken stock
- 28 oz whole peeled plum tomatoes with juice
- sugar to taste
- red wine vinegar to taste
- 2 sprigs fresh thyme or ½ teaspoon dried
- salt & freshly ground pepper to taste
- ½ cup heavy cream optional
- 1 small jar roasted peppers
Instructions
- Start by heating a big soup pot over medium heat, add the butter and oil, and then the chopped onion & garlic.
- When the onions are soft, add the chicken stock, tomatoes, sugar, a little red wine vinegar, thyme and salt & pepper.
- Raise the heat to medium-high and bring the soup to a simmer. Once at a simmer, lower the heat to low, cover the pot and cook for 45 minutes.
- When the soup is done, remove the thyme twigs and puree the soup. You can use a blender or food processor. I like using my hand blender. It works great, is easy to clean and I don't have to lug the big pot over to the food processor and inevitably spill some soup on the counter.
- I added the heavy cream and roasted peppers just before I pureed the soup but I guess you could add them 5 minutes before the soup is done. For me the peppers were a last minute addition that I wasn't planning from the start and it worked out great.
- After pureeing the soup, let it cool down before serving. Taste and adjust seasonings with salt and pepper and serve.