
Matt Austin
Recipe
Cream of Tomato Soup
Serves: 4 - 6
Ingredients
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 large white onion, finely chopped
1 large clove garlic, smashed + peeled
2 Tbsp flour
3 cups chicken broth
1 28 oz can whole peeled plum tomatoes
1 ½ tsp sugar
1 sprig fresh thyme
Maldon salt and freshly ground pepper
¼ cup heavy cream (or/and garnish of your choice)
Instructions
- Step 1 In a large pot or Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
- Step 2 Add the flour and stir to coat the onion and garlic.
- Step 3 Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
- Step 4 Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor (if you want it even finer, like the Campbell’s Tomato soup of your childhood, put soup through a sieve.
- Step 5 Rinse the pot and return the soup to the pot. Season to taste with salt, pepper and cream. Reheat if necessary.
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Step 6 If you like, forsake the cream and garnish with:
- A mixture of parm, goat cheese, sour cream + olive oil
- Homemade croutons and crème fraiche & minced fresh basil