Making classic, creamy tomato soup at home is easier than you might think with this recipe from Restaurant Eugene chef Linton Hopkins. Serve it with Savory Cheese Waffles for a delicious kid-friendly meal.
Photography: Rob Tannenbaum
The Martha Stewart Show, April 2012
- 4 (28-ounce) cans peeled whole tomatoes
- 1/4 cup olive oil
- Fleur de sel
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 cup sliced sweet onion, such as Vidalia
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- 2 cups homemade or store-bought low-sodium chicken stock
- 6 fresh basil leaves
- 1/2 cup heavy cream
- Preheat oven to 350 degrees.
- Strain tomatoes in a colander set over a medium bowl; set juices aside. Remove tough inner membrane from tomatoes and lay flat on a rimmed baking sheet; drizzle with olive oil and season with fleur de sel and black pepper. Transfer to oven and cook until just beginning to brown, about 10 minutes. Remove from oven and set aside.
- Melt butter in a large saucepan over medium heat. Add onions, garlic, thyme, bay leaf, and cayenne pepper; cook, stirring until onions are soft and translucent, about 10 minutes. Add roasted tomatoes, reserved juice, and 1 teaspoon fleur de sel. Bring to a simmer and cook for 10 minutes. Add chicken stock and cook 10 minutes more.
- Remove from heat and add basil; let stand 3 minutes. Remove basil, thyme, and bay leaf. Pass tomato mixture through a food mill fitted with a fine disk into a medium saucepan. Add cream and stir to combine; gently reheat soup until warmed through. Season with salt and pepper and serve.
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