Classic Tomato Soup
Found in The Complete Cook's Country TB Show Cookbook
The secret to well-balanced classic tomato soup is simply a 1/2 teaspoon of baking soda, which also helps to neutralize the metallic taste and acidity of the canned tomatoes. Browning most of the tomatoes and the tomato paste enhances the tomatoes' complexity. Adding the reserved tomatoes after browning most of them keeps the soup tasting fresh.
- 2 28-ounce cans diced tomatoes
- 3/4 cup low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 onion, chopped
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- Salt and pepper
- 1/2 cup heavy cream
What to do with them
- Drain tomatoes in a colander set over a large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to a large measuring cup (mixture should measure about 4 cups); reserve.
- Melt butter in a Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add about two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.
- Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice - 1/2 teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.
- Discard bay leaf. Puree soup in batches. return pureed soup to the pot and stir in cream. Season with salt and pepper.