Tomato Soup
Ready In: 50 mins
Serves: 4
Ingredients
- 2 1⁄2 lbs tomatoes, cored and quartered
- 2 tablespoons butter
- 1 onion, chopped
- 1 tablespoon brown sugar
- 2 cups chicken broth
- 2 cups water
- 1⁄3 cup plain breadcrumbs
- salt
- 3⁄4 cup heavy cream, chilled
- 1 teaspoon fresh coarse ground black pepper
Directions
- Seed the tomatoes into a strainer so that you can extract as much of the liquid as possible from the tomatoes; discard seeds.
- Chop the flesh of the tomatoes and add to the extracted tomato liquid.
- Heat a large saucepan over medium heat.
- Add the butter and onions, cooking, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes and brown sugar, cooking until tomatoes are softened, about 10 minutes.
- Add chicken broth and water, stir in bread crumbs, season with salt, and simmer 5 minutes.
- Working in batches, puree soup in food processor.
- Refrigerate if serving cold.
- Just before serving, whip the cream until soft peaks form; fold in pepper and dollop whipped cream on top of the soup.
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