A rich tomato soup made with San Marzano tomatoes, bacon and aromatic vegetables. Browning the tomato paste adds extra depth, while puréeing the soup creates a smooth texture. Add a little cream at the end for an even richer finish.
Servings: About 6
Prep Time: About 15 minutes
Cook Time: About 45 minutes
Ingredients:
- 4 slices bacon, cut into small pieces
- 2 carrots, chopped
- ½ yellow onion, chopped
- 4 cloves garlic, minced
- 1½ tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 4 cups chicken broth, plus more as needed
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 (28-ounce) can whole San Marzano tomatoes
- Heavy cream, optional, to taste
Instructions:
- Place the bacon in a large soup pot and cook over medium-low heat for 5–8 minutes, until browned and beginning to crisp.
- Add the carrots, onion and garlic directly to the bacon and rendered fat. Sauté for 5–10 minutes, until the vegetables are tender and aromatic.
- Add the tomato paste and cook, stirring, for several minutes until it begins to darken and caramelize.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Pour the tomatoes and their juices into a bowl. Crush the tomatoes with your hands.
- Add the chicken broth, thyme, bay leaf and crushed tomatoes to the pot.
- Bring to a simmer and cook for 30 minutes, allowing the flavors to develop.
- Remove and discard the bay leaf.
- Working carefully in batches, purée the soup in a blender until smooth. Alternatively, use an immersion blender directly in the pot.
- Return the soup to the pot. If it's thicker than desired, add a little additional chicken broth.
- For a creamier soup, stir in heavy cream to taste and gently reheat without boiling.
- Taste and adjust the seasoning before serving.
Tip: Give the tomato paste enough time to actually darken slightly before adding the flour. That brief caramelization adds considerable depth to an otherwise simple tomato soup.
Source: Not provided