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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I love good tomato soup. This one is from the LA TImes Food & drink Weekly guide - it sounded just too good to pass up. A home for all those summer tomatoes! Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1 large onion, diced |
4 shallots, diced |
1 large carrot, peeled and minced |
1 stalk celery, minced (with leaves) |
2 tablespoons fennel bulbs, minced |
4 garlic cloves, minced (or more to taste) |
3 lbs tomatoes, diced with juices reserved |
2 tablespoons lemon juice, fresh |
1 tablespoon sugar |
1 tablespoon sweet hungarian paprika |
1 tablespoon gin |
kosher salt |
3 cups chicken broth or 3 cups vegetable broth |
1/2 cup cream (optional) |
fresh ground black pepper |
16 large basil leaves, sliced crosswise into thin ribbons, for garnish |
Directions:
1. In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.
2. Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.
3. Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.
4. Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.
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