Napa River Grill's Creamy Tomato Soup
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil
- 1 cup carrot, peeled and diced
- 1⁄2 cup celery, string removed and diced
- 1 cup onion, peeled and diced
- 2 garlic cloves, peeled and chopped
- 1⁄2 cup white wine
- 1⁄2 cup unsalted butter
- 1⁄4 cup flour
- 2 1⁄2 lbs fresh tomatoes, peeled and seeded
- 1 (26 ounce) can stewed tomatoes
- 2 1⁄2 ounces tomato paste
- 1 teaspoon fresh thyme
- 1⁄2 tablespoon fresh parsley, chopped
- 1 bouquet garni (4 parsley stems, 1 bay leaf, 1 teaspoon peppercorns wrapped in a cheesecloth bag)
- 1 -2 tablespoon kosher salt
- 1⁄2 tablespoon fresh ground black pepper
- 1 cup heavy cream
- 2 cups vegetable stock
- 1 teaspoon ground coriander
directions
- In a large pot, heat the olive oil until shimmery.
- Add carrots, onions, and celery.
- Saute until soft, about 5 to 8 minutes.
- Add garlic and cook 1 minute more.
- Add white wine.
- Bring to a boil and reduce by half.
- Add unsalted butter and allow to melt.
- Stir in flour to form a paste.
- Add remaining ingredients.
- Bring to a boil, reduce heat and simmer 30 minutes.
- Remove bouquet garni.
- Puree soup with an immersion blender or in batches with a stand blender.
- Force soup through a strainer for a finer texture.
- Taste and adjust seasoning with salt and pepper.
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