Tomato Soup

Name: Tomato Soup
Ingredients: 3 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon (heaping) tomato paste; 3/4 teaspoon allspice; 1 28 oz can whole peeled tomatoes; 3 cups low sodium chicken broth; 1 tablespoon brown sugar or maple syrup; 1 tablespoon fish sauce; 1 cup heavy cream; salt and pepper to taste

11 ingredients

7 steps

Ingredients

3 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon (heaping) tomato paste
3/4 teaspoon allspice
1 28 oz can whole peeled tomatoes
3 cups low sodium chicken broth
1 tablespoon brown sugar or maple syrup
1 tablespoon fish sauce
1 cup heavy cream
salt and pepper to taste

Directions

1

Heat olive oil over medium high heat. Add onions and cook until soft and pale golden.
2

Add garlic and cook for two minutes.
3

Stir in tomato paste and allspice. Cook until tomato paste begins to caramelize and stick to the bottom of the pan.
4

Pour in tomatoes, scraping up the brown bits from the bottom of the pan. Break up tomatoes with a wooden spoon.
5

Add broth, fish sauce, and brown sugar. Generously crack in some black pepper, and salt to taste.
6

Bring soup to a simmer. Simmer, partially covered, for at least 30 minutes, though the longer the better.
7

Puree soup using an immersion blender. Stir in cream and enjoy!