Tomato Soup
2 hrs 10 min6 servings
A silky tomato soup built on sautéed aromatics, simmered with broth and herbs, then blended smooth and finished with cheese and cream.
| 1 tablespoon olive oil | Sauté aromatics until soft, 7–8 min | Add garlic & red pepper, cook 1 min | Stir in tomato paste, cook 1 min | Add tomatoes, broth, herbs & seasonings | Add cheese rind if using | Simmer covered 1½–2 hrs, stir occasionally | Stir in basil, simmer 30 min more | Remove cheese rind, bay leaves & thyme | Blend until smooth with immersion blender | Stir in cheese & half and half, adjust seasoning |
| 2 tablespoons butter (plus more for finish) | ||||||||||
| 240 ml celery (finely diced) | ||||||||||
| 240 ml carrots (finely diced) | ||||||||||
| 300 ml onions (finely diced) | ||||||||||
| 5 garlic cloves (minced) | ||||||||||
| ⅛ teaspoon crushed red pepper flakes (or more to taste) | ||||||||||
| 2 tablespoons tomato paste | ||||||||||
| 800 g can crushed tomatoes | ||||||||||
| 720 ml chicken bone broth | ||||||||||
| 1 sprig fresh thyme | ||||||||||
| 2 dry bay leaves | ||||||||||
| ¾ to 1½ teaspoons kosher salt | ||||||||||
| ¼ teaspoon black pepper (or to taste) | ||||||||||
| Parmesan cheese rind or Romano cheese rind (optional) | ||||||||||
| 10 g fresh basil | ||||||||||
| 50 g fresh grated Pecorino Romano cheese (or Parmesan cheese) | ||||||||||
| 120 ml half and half (optional) |
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