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  • 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1 tablespoon minced bacon (about 1/2 ounce)

  3. 1 spanish onion , chopped

  4. 1 carrot , chopped

  5. 1 stalk celery , chopped

  6. 4 cloves garlic , minced

  7. 5 tablespoons all-purpose flour

  8. 4 cups chicken broth , homemade or low-sodium canned

  9. 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped

  10. I use only San Marzano certified canned tomatoesI am also using fresh garden tomatoes

  11. 2 tbs. cream sherry

  12. 3 parsley sprigs

  13. 3 fresh thyme sprigs

  14. 1 bay leaf

  15. 2 cup heavy cream

  16. 1 3/4 teaspoon kosher salt

  17. Freshly ground black pepper

  18. Garnish: creme fraiche and scallion (OPTIONAL)

Instructions Jump to Ingredients ↑

  1. Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

  2. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 40 minutes. Remove from the heat and allow to cool.

  3. When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot add the sherry and reheat over medium heat.

  4. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

  5. For dinner parties I put some creme fraiche on top and garnish with scallion or chive.

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