Classic Tomato Soup

Ingredience

2 (28-ounce) cans diced tomatoes

¾ cup low-sodium chicken broth

3 tablespoons unsalted butter

1 onion, chopped

1 bay leaf

1 teaspoon brown sugar

2 tablespoons tomato paste

2 tablespoons all-purpose flour

½ teaspoon baking soda

½ teaspoon table salt

½ cup heavy cream

Pokyny

1. Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper to taste. Serve. (Soup can be refrigerated for 3 days.)

Poznámky

WHY THIS RECIPE WORKS We were shocked that the key to a satiny, well-balanced classic tomato soup turned out to be just ½ teaspoon of baking soda, which also helped neutralize the metallic taste and acidity of the canned tomatoes. To enhance the tomatoes’ complexity, we browned most of them in a Dutch oven to concentrate their flavor—and saved some to add at the end of cooking to keep the soup fresh. We were tempted to add a variety of classic seasonings—but found that they made the soup taste like marinara sauce. Tasters were most satisfied with a single bay leaf, chicken broth, and the richness of heavy cream.

Use unseasoned canned tomatoes.