Creamy Tomato Soup
Food Blogger Marc Matsumoto shares his tips for creamy tomato soup without adding cream by breaking down this recipe's flavor profile in a full post on the Fresh Tastes Blog.
- 3 tablespoons good quality extra virgin olive oil (plus extra for serving)
- 2 large shallots, minced
- 3 large cloves of garlic, minced
- 1 thick slice of good bread, diced
- 650 grams (23 ounces) fresh tomatoes, diced
- 400 grams (14 ounces) good canned tomatoes
- 2 tablespoons tomato paste
- 2" sprig rosemary
- 1 teaspoon sea salt (to taste)
- Add 2 tablespoons of olive oil to a pot along with the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
- Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
- Add the fresh tomatoes, canned tomatoes, tomato paste, rosemary and salt. Cover and simmer over low heat for 20 minutes.
- Remove the rosemary, and then add the soup to a heat resistant blender (or use an immersion blender) along with the remaining olive oil. Lightly puree the soup, and then pass it through a strainer to remove the seeds and skin.
- Taste the soup and adjust to taste. If it’s too sour, you can balance it out by adding something sweet like honey, agave, or unrefined sugar. Reheat the soup and serve with a drizzle of olive oil on top.