Fresh Tomato Soup
Peppered with nutty brown butter, fresh burst cherry tomatoes and a ultra creamy base, our Fresh Tomato Soup is everything I want and more this tome of year.
Servings 5 10 ounce servings
Calories 264kcal
Cost $20
Equipment
- 1 blender
Ingredients
- 4 tbsp Salted butter
- 24 ounces cherry tomatoes
- 1 cup diced onion
- 1 cup chopped carrots
- 1 tsp salt
- 5 large garlic cloves, roughly chopped
- 28 oz canned san marzano tomatoes
- 1 1/2 cups chicken broth
- 1/2 tsp salt
- 3/4 cup cream
- 1 tsp sherry vinegar (apple cider works as well)
Instructions
- Add 4 tablespoons butter to a large dutch oven or soup pot. Turn the heat on medium high. Let the butter melt without disturbing it. When the butter turns brown on the edges start to swirl the pan until it turns a deep chestnut brown color with a few dark, almost black specks. It will smell very nutty.
- When the butter is very brown, add in the tomatoes and reduce the heat to medium. Coat the tomatoes in the butter. Cook stirring often until the start to burst, about 5 minutes. Add in the carrot, onion, garlic and 1 teaspoon salt. Cook for another few minutes. Use the back of a wooden spoon to smash and burst the tomatoes.
- When the tomatoes have all burst completely, pour in the chicken broth, canned tomatoes, along with the remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Simmer until the carrots are softened, about 15 minutes.
- Carefully transfer the soup to a blender with a ladle. Place a dish towel on top of the blender, hold it down to prevent the lid from coming off and blend until smooth. Alternately you can use a hand immersion blender to blend the soup as well. It will not be as creamy but will work. Stir in the cream. Stir in sherry vinegar. Season to taste with salt and pepper. Seasoning is SO important, everyone’s palate is different and I like quite a bit of salt so I add another 1/2 teaspoon at least. If the soup is too thick for your liking, add a little bit more broth or cream.