Cream of Tomato soup was one of my favorite soups growing up. This recipe packs lots of natural tomato sweetness and goes perfectly with grilled cheese sandwiches!
2 tablespoons unsalted butter
1 medium onion, sliced
1 large celery stalk, sliced
1 large carrot, peeled and sliced
2 teaspoons Kosher salt
1 clove garlic, minced
¼ teaspoon cayenne
1 cup dry white wine
1 can (28 ounces) crushed tomatoes
1 can (14.5) ounces fire-roasted tomatoes
1 can (6 ounces) tomato paste
6 cups vegetable stock or water
1 bouquet garni (3 parsley sprigs, 20 thyme sprigs, 2 bay leaves, 6 pepper corns securely wrapped in cheesecloth)
1 cup heavy cream
Melt the butter in a 7-quart Dutch oven or large saucepan over medium heat.
Once the butter foams, stir in the onion, celery, carrot, and salt. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes. Lower the heat if the onions are browning.
Stir in the garlic and cayenne and cook for 30 seconds.
Add the wine and bring to a boil, reduce to ¼ cup.
Stir in the crushed tomatoes, fire-roasted tomatoes, tomato paste, stock or water and bouquet garni.
Bring to a boil, lower to a simmer and cook for 40 minutes.
Remove and discard bouquet garni,
Cool off heat for 15 minutes.
Pour the soup in batches into a blender or food processor, filling the container halfway or less. Cover, remove the top insert to allow for steam to escape, but cover that hole with a folded over towel.
Place into a clean container and continue pureeing until all the soup is smooth. Stir in the heavy cream.
Reheat and serve.
See our video on how to safely puree hot foods.