Cream of Tomato Soup

Elevate the ordinary to the extraordinary with Cream of Tomato Soup, a revamped rendition of the classic that brings the humble tomato to dazzling new heights. By combining the richness of roasted, sun-dried, and fresh tomatoes, this extra-special version delivers a symphony of flavors that will delight your taste buds and warm your heart. Get ready to embark on a journey of taste and texture that redefines what tomato soup can be.

SERVES 4–6
PREP 30 MIN
COOK 40 MIN
FREEZE UP TO 3 MONTHS
BEFORE CREAM IS ADDED

INGREDIENTS:

• 3½ tbsp (50g) butter
• 1 tbsp olive oil
• 2 onions, finely chopped
• 2 celery ribs, finely chopped
• 2 carrots, finely diced
• 2 garlic cloves, minced
• 12 plum tomatoes, about 21⁄4lb (1kg), quartered, roasted, and coarsely chopped
• 8 plum tomatoes, about 11⁄4–11⁄2lb (600–720g), peeled and finely chopped
• 6 sun-dried tomatoes, finely chopped
• 1 quart (1 liter) hot vegetable stock
• 2–3 tbsp heavy cream
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. In a heavy saucepan over medium heat, melt the butter and combine it with the olive oil, setting the stage for the intricate layers of flavor to come. Add the finely chopped onions and sauté them for 8–10 minutes, ensuring they become incredibly soft without taking on color.
2. Introduce the finely chopped celery and diced carrots to the mix, continuing to cook gently without allowing them to brown. Stir occasionally for about 10 minutes, maintaining a harmonious dance of aromas and textures. Add the minced garlic and let it infuse its essence into the mixture for another 2 minutes.
3. It’s time for the tomato trio to shine. Combine the roasted, fresh, and sun-dried tomatoes along with any accompanying juices. Allow them to meld with the aromatic base for about 5 minutes, enabling their flavors to intertwine seamlessly. If the mixture thickens excessively or starts sticking to the pan, introduce a splash of the hot vegetable stock to balance the consistency.
4. Pour in the remaining hot vegetable stock, ensuring the harmony of flavors continues to develop. Simmer the soup for 15–20 minutes, allowing its character to deepen with each passing moment.
5. Blend the soup into a smooth, luscious puree. The texture should be velvety, appealing to both the palate and the eye. If you desire an ultra-smooth consistency, pass the puree through a sieve or a mouli. Alternatively, embrace a rustic touch by skipping this step.
6. The final flourish of richness comes in the form of heavy cream. Introduce it to the soup a tablespoon at a time, ensuring that the taste and texture align with your preferences. Season the Cream of Tomato Soup with salt and freshly ground black pepper, ensuring that the flavors are in perfect harmony.
7. If required, gently reheat the soup while maintaining its integrity. The goal is to preserve the delicate balance of flavors. Once the soup is at the ideal temperature, serve it with a sense of anticipation, savoring each spoonful of its vibrant taste.

Cream of Tomato Soup takes an age-old favorite and turns it into a culinary masterpiece. By combining roasted, fresh, and sun-dried tomatoes, this soup celebrates the essence of tomatoes in a symphony of flavors. The interplay of textures—from velvety smoothness to gentle chunks—creates a delightful experience for the senses. With a touch of heavy cream to enhance its richness, this soup embodies comfort and elegance in each spoonful. So, prepare to indulge in a bowl of Cream of Tomato Soup that promises to be anything but ordinary, welcoming you to a world of taste and pleasure.