The recipe is incredibly simple, calling for nearly all pantry items: onions, garlic, tomato paste, and canned peeled tomatoes. You may have to add thyme to your shopping list, though I made it once without it, and it turned out fine. You might also need to pick up some heavy cream, which could be omitted, but I think it adds a necessary touch of richness— a little cream goes a long way here balancing the acidity and sweetness of the tomatoes.
Total Time
1hr 5min
4.0
1 Rating
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
2
Tbsp
Unsalted Butter
•
2
sprigs
Fresh Thyme
•
1
Medium
Onion
, thinly sliced
•
2
cloves
Garlic
, thinly sliced
•
2
Tbsp
Tomato Paste
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
•
6 2/3
cups
Canned Whole Peeled Tomatoes
•
4
cups
Water
•
4
Tbsp
Heavy Cream
•
1
tsp
Granulated Sugar
•
1
tsp
Kosher Salt
•
1
tsp
Freshly Ground Black Pepper
•
to taste
Parmigiano-Reggiano
, shaved
•
to taste
Bread
Cooking Instructions
1.
Melt Unsalted Butter (2 Tbsp) 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.
2.
Increase heat to medium-high; add Tomato Paste (2 Tbsp). 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.
3.
Add Canned Whole Peeled Tomatoes (6 2/3 cups) with juices and Water (4 cups) 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.
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.
5.
Stir in Heavy Cream (4 Tbsp). Taste and adjust as needed. I like adding Granulated Sugar (1 tsp) and I add at least Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1 tsp). Simmer soup until flavors meld, 5-10 minutes longer. Taste again, and add more cream, if desired.
6.
Ladle soup into bowls and put Parmigiano-Reggiano (to taste) over top. Serve with more pepper on the side and Bread (to taste).
Nutrition Per Serving
CALORIES
171
FAT
10.5 g
PROTEIN
2.4 g
CARBS
14.5 g
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