Cream of Tomato Soup
Adapted from The Essential James Beard Cookbook: 450 Recipes That Shaped the Tradition of American Cooking
Ingredients
- 2 28- oz cans of Italian plum tomatoes undrained
- 1 cup Beef Stock
- 1 small yellow onion roughly chopped
- 2 whole cloves smashed
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons sugar
- 1/2 teaspoon baking soda
- 1 tablespoon plus 1 1/2 teaspoon all-purpose flour
- 1 tablespoon plus 1 1/2 teaspoons unsalted butter melted
- 2 cups heavy cream
- Chopped fresh basil or fresh flat-leaf parsley for garnish
Instructions
- To make, add the tomatoes, beef stock, onion, garlic, basil, salt, and pepper to a large pot.
- Bring to a simmer, cover, and lower heat to low and cook for 30 minutes.
- Add the sugar and cook for another 10 minutes. Remove from heat.
- If using an immersion blender, puree the mixture in the pot. If using a blender, add half of the mixture to the blender at a time, remove the center of the top of the blender and cover with a paper towel. Be very careful, the mixture is really hot!
- Puree. Return to pot and repeat with the remaining mixture. Heat the mixture over medium heat.
- So frothy! My boyfriend asked if I was making Tomato Soap instead of Tomato Soup
- Add the baking soda and mix to combine. Taste for seasoning.
- Combine the melted butter and the flour to make a smooth paste.
- Whisk this into the tomato mixture. Cook until slightly thickened.
- In a separate pot, heat the heavy cream to almost a boil.
- Slowly stir the cream into the tomato puree. Heat over low heat. Serve topped with chopped basil or parsley.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!