Cream of Tomato Soup

Try this delicious Cream of Tomato Soup recipe.
Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    slices thick-cut bacon, finely chopped

  • 2

    tablespoon unsalted butter

  • 4

    cloves garlic, finely chopped

  • 1

    medium yellow onion, finely chopped

  • 1

    medium carrot, finely chopped

  • 3

    tablespoon. tomato paste

  • 1

    tablespoon. flour

  • 4

    cups chicken stock

  • 2

    sprigs thyme

  • 1

    bay leaf

  • 1

    can whole, peeled tomatoes in juice, crushed by hand, 15 ounces

  • 1/4

    cup heavy cream

  • Kosher salt and freshly ground black pepper, to taste

  • Crème fraîche, croutons, and finely chopped chives, to garnish

Directions

Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.

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