Creamy tomato soup
Preppy Kitchen · ♥ 32.3K likes · 2.1M views · 7 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 can whole peeled tomatoes
- 1 whole yellow onion
- 6 cloves garlic
Chop the onion; smash, peel and mince the garlic.
- 2 tbsp butter
- 3 tbsp olive oil
Melt the butter with the olive oil in a Dutch oven over medium heat.
Softening the onion in butter and oil
Add the onion and cook, stirring occasionally, about 8 minutes until translucent and softened.
Add the garlic and cook about 5 minutes, stirring regularly, until aromatic but not burnt; burnt garlic makes the soup bitter.
Why canned tomatoes; cooking the garlic
- 3 cup veggie stock
- 1 tbsp sugar
- ¼ tsp black pepper
- salt
Add the tomatoes with their juice, rinsing the cans with some of the stock; add the rest of the stock to 3 cups total, the sugar, the pepper and a generous pinch of salt.
- dried thyme
- oregano
Bring to a boil, reduce to a simmer, add dried thyme and oregano if wanted, and simmer about half an hour to reduce and intensify.
Blend with an immersion blender until silky, without over-blending: some olive oils turn intensely bitter in a blender.