Tomato Soup

Name: Tomato Soup
Ingredients: 1/4 cup grapeseed oil; 8 ounces yellow onion, minced; 4 ounces carrot, minced; 4 ounces celery, minced; 1/4 cup chopped garlic; 1 teaspoon dried thyme; 3 quarts canned whole tomatoes (with the liquid); 2 cups tomato puree; 2 cups heavy cream; 1/4 cup chopped fresh basil; Kosher salt and white pepper

11 ingredients

9 steps

Ingredients

1/4 cup grapeseed oil
8 ounces yellow onion, minced
4 ounces carrot, minced
4 ounces celery, minced
1/4 cup chopped garlic
1 teaspoon dried thyme
3 quarts canned whole tomatoes (with the liquid)
2 cups tomato puree
2 cups heavy cream
1/4 cup chopped fresh basil
Kosher salt and white pepper

Directions

1

Heat the grapeseed oil in a pot over medium heat.
2

Add the onions, carrots, celery and garlic, and sweat for 5 to 8 minutes.
3

Add the thyme and saute for 1 to 2 minutes.
4

Add the whole tomatoes and tomato puree.
5

Crush the tomatoes with a whisk as you stir the soup.
6

Bring the soup up to a simmer, reduce the heat to medium-low and cook for 15 to 20 minutes.
7

Add the heavy cream and basil, and puree the soup using an immersion blender.
8

Bring back up to a simmer and cook for another 5 to 10 minutes.
9

Season with salt and pepper.