Tomato Soup

Name: Tomato Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 celery stalks, chopped; 2 carrots, chopped; 1 sweet or yellow onion; 2 T. butter; 2 T. bacon fat or olive oil; 1 head garlic, roasted* (see note); 2 T. tomato paste; 1 tsp. red pepper flakes (+more to taste); 1 tsp. anchovy paste (optional); 2 T. balsamic vinegar, red wine vinegar, or dry red wine like Cabernet Sauv. or Merlot; 1 28 oz. can San Marzano tomatoes; 1 14 oz. can diced tomatoes; 1 can beef broth; 1 T. sugar; 5-6 fresh thyme sprigs, 1 fresh rosemary sprig: Tie fresh herb sprigs together with a string.

Lunch & Dinner

Oct 20

Written By Bailie Saiz

There’s a million different ways to go at tomato soup, but with all things I do, I went at it strong. Heavy on the vegetables and heavy on flavor, this Tomato Soup is hearty and perfect for a cold-weather day. The longer you can allow the soup to cook, the better. And make sure you have some sort of dipping vessel, like my perfect grilled cheese or even just some grilled bread.

Tomato Soup

Author: Bailie Saiz

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

A hearty Tomato Soup that pairs perfect with a cold day and a grilled cheese sandwich.

Ingredients

2 celery stalks, chopped
2 carrots, chopped
1 sweet or yellow onion
2 T. butter
2 T. bacon fat or olive oil
1 head garlic, roasted* (see note)
2 T. tomato paste
1 tsp. red pepper flakes (+more to taste)
1 tsp. anchovy paste (optional)
2 T. balsamic vinegar, red wine vinegar, or dry red wine like Cabernet Sauv. or Merlot
1 28 oz. can San Marzano tomatoes
1 14 oz. can diced tomatoes
1 can beef broth
1 T. sugar
5-6 fresh thyme sprigs, 1 fresh rosemary sprig: Tie fresh herb sprigs together with a string.

Instructions

In a large pot or dutch oven, heat butter and bacon fat over medium to medium-high heat. Once melted and hot, add chopped onion, celery and carrots. Sautee for 15-25 minutes, adjusting heat if it’s cooking too hot and fast. You don’t want the veggies to brown on the edges.
Squeeze in roasted & cooled garlic cloves, anchovy paste, red pepper flakes & tomato paste. Stir constantly for 60 seconds and pour in balsamic vinegar or red wine. Stir, scraping the pot to remove all the bits stuck to the bottom and sides of the pan.
Pour in the tomatoes and beef stock and bring to a boil.
Reduce to a simmer, pour in 1 tablespoon of white or brown sugar, stir, add herb bouquet, and cover.
Simmer for 30 minutes minimum, and then reduce heat to low until ready to serve.
Before serving, remove herb bouquet and use immersion blender to completely pulverize the sauce into soup.
Scoop into ramekin or bowl and top with a bit of freshly grated parmesan cheese and freshly cracked black pepper.

Notes

To roast garlic, chop the end off an entire head of garlic. Place garlic in a baking dish (wrapped in aluminum foil first if you want), then drizzle with olive oil and salt. Roast on 400 for 20-30 minutes, cool, and then you can squeeze the garlic cloves directly into the sauce.