Creamy Tomato Soup

Serves: 4

Brad Rosenbaum

1 January 1970

Based on User reviews:

33

Spice

53

Sweetness

52

Sourness

39 mins

Prep time (avg)

4.6

Difficulty

Ingredients:

4 tbsps

Unsalted Butter

1

Slice Bacon (finely chopped)

1

Onion (spanish, chopped)

1

Carrot (chopped)

1 stalk

Celery (chopped)

4 cloves

Garlic (finely chopped)

5 tbsps

All-Purpose Flour

4.5 cups

Chicken Broth (low-sodium)

1

Peeled Tomatoes (28-ounce can whole,)

3

Parsleys (sprigs)

3

Thymes (fresh sprigs)

1

Bay Leaf

1 cup

Heavy Cream

1.75 tsp

Kosher Salt

1

Ground Black Pepper (freshly)

Directions:

1

Heat the butter in a large soup pot over medium-high heat

2

Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute

3

Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside

4

Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes

5

Stir in the flour and cook, stirring, for 3 minutes

6

Pour in the broth and crush the tomatoes through your fingers into the pan

7

Bring to a boil while whisking constantly

8

Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot

9

Lower the heat and simmer for 20 minutes

10

Remove from the heat and let cool

11

Remove and discard the herb bundle

12

Working in batches, transfer the mixture to a blender and puree until smooth

13

Return the puree to the pot and reheat over medium heat

14

Whisk in the heavy cream, salt, and pepper, to taste

15

Divide among warm soup bowls and serve immediately