Butter-Braised Tomato Soup

• 분량: 4 servings
• 총 시간: 40 minutes

재료

2 tablespoons extra-virgin olive oil

8 ¼-inch-thick baguette slices

Kosher salt and freshly ground black pepper

5 tablespoons salted butter, cut into pieces

2 1/2 pounds ripe tomatoes, cored and cut into large chunks

1 quart low-sodium chicken OR vegetable broth

1 large white onion, chopped

Pesto (homemade or store-bought), to serve

Shaved Parmesan cheese, to serve

방향

In a large Dutch oven over medium-high, heat the oil until shimmering. Add the bread and cook until golden brown on both sides, about 2 minutes per side; transfer to a large plate and sprinkle with salt and pepper.

To the same pot over medium-high, add the butter and tomatoes, then cook, stirring occasionally, until the tomatoes begin to break apart and the skins start to peel away, about 5 minutes. Add the broth, onion and a large pinch each of salt and pepper. Bring to a boil, reduce to medium-low and cook, uncovered and stirring occasionally, until the onion has softened and the tomatoes have broken down, about 20 minutes; adjust the heat as needed to maintain a steady simmer. Cool uncovered for about 5 minutes.

Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree in batches until smooth. Return the soup to the pot and reheat over medium, stirring occasionally. Taste and season with salt and pepper. Ladle the soup into bowls and top with pesto, toasted bread and shaved Parmesan.