Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Melt
Unsalted Butter (30 g)
in a large heavy pot over medium heat. Add
Fresh Thyme (2 sprigs)
,
Onion (1)
, and
Garlic (2 cloves)
. Season with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Cook until onion is completely soft and translucent, 10-12 minutes.
Step 2
Increase heat to medium-high; add
Tomato Paste (35 g)
. Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes—it will begin to stick to the bottom of the pan.
Step 3
Add
Canned Whole Peeled Tomatoes (795 g)
with juices and
Water (960 mL)
to pot. Increase heat to high; bring to a simmer. As the plum tomatoes rise to the surface while the soup simmers, use scissors to cut them up.
Step 4
Reduce heat to medium. Simmer until flavors meld and the soup has reduced by a quarter, 45 minutes or so. Remove soup from heat; discard thyme sprigs. Working in small batches, purée soup in a blender until smooth or purée with an immersion blender.
Step 5
Stir in
Heavy Cream (60 mL)
. Taste and adjust as needed. I like adding
Granulated Sugar (4 g)
and I add at least
Kosher Salt (6 g)
and
Freshly Ground Black Pepper (2 g)
. Simmer soup until flavors meld, 5-10 minutes longer. Taste again, and add more cream, if desired.
Step 6
Ladle soup into bowls and put
Parmigiano-Reggiano (to taste)
over top. Serve with more pepper on the side and
Bread (to taste)
.
