Prep 35 mins
Cook 15 mins
I love good tomato soup. This one is from the LA TImes Food & drink Weekly guide - it sounded just too good to pass up. A home for all those summer tomatoes!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 4 shallots, diced
- 1 large carrot, peeled and minced
- 1 stalk celery, minced (with leaves)
- 2 tablespoons fennel bulbs, minced
- 4 garlic cloves, minced (or more to taste)
- 3 lbs tomatoes, diced with juices reserved
- 2 tablespoons lemon juice, fresh
- 1 tablespoon sugar
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon gin
- kosher salt
- 3 cups chicken broth or 3 cups vegetable broth
- 1⁄2 cup cream (optional)
- fresh ground black pepper
- 16 large basil leaves, sliced crosswise into thin ribbons, for garnish
- In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.
- Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.
- Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.
- Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.