Creamy Tomato Soup from Linton Hopkins



    • 4 (28-ounce) jars stripped entire tomatoes
    • 1/4 cup olive oil
    • Fleur de sel
    • Newly ground dark pepper
    • 4 tablespoons unsalted margarine
    • 1 cup cut sweet onion, like Vidalia
    • 2 cloves garlic, squashed
    • 2 branches new thyme
    • 1 narrows leaf
    • 1/4 teaspoon cayenne pepper
    • 2 cups natively constructed or locally acquired low-sodium chicken stock
    • 6 new basil leaves
    • 1/2 cup weighty cream


    Stage 1
    Preheat stove to 350 degrees.

    Stage 2
    Strain tomatoes in a colander set over a medium bowl; put squeezes away. Eliminate extreme inward film from tomatoes and lay level on a rimmed baking sheet; shower with olive oil and season with fleur de sel and dark pepper. Move to stove and cook until simply starting to brown, around 10 minutes. Eliminate from broiler and put away.

    Stage 3
    Soften spread in a huge pan over medium intensity. Add onions, garlic, thyme, narrows leaf, and cayenne pepper; cook, mixing until onions are delicate and clear, around 10 minutes. Add broiled tomatoes, held juice, and 1 teaspoon fleur de sel. Bring to a stew and cook for 10 minutes. Add chicken stock and cook 10 minutes more.

    Stage 4
    Eliminate from intensity and add basil; let stand 3 minutes. Eliminate basil, thyme, and narrows leaf. Go tomato combination through a food factory fitted with a fine plate into a medium pan. Add cream and mix to consolidate; delicately warm soup until warmed through. Season with salt and pepper and serve.

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