Tomato Soup | Lynmar Estate

Tomato Soup

Tomato Soup

Serves: 8

Recipe by Lynmar Estate Chef David Frakes

 
 

4 T unsalted butter

2 ea yellow onions, 3 cups finely chopped

3 ea garlic cloves, 1 T minced

56 oz crushed tomatoes, 2 28 oz cans with their juice, preferably San Marzano

2 C chicken or vegetable stock

1/4 C chopped fresh basil, plus more to serve

1 T sugar, or added to taste

1/2 tsp black pepper, or to taste

1/2 C heavy whipping cream or to taste to combat acidity

1/3 C parmesan cheese, freshly grated plus more to serve

 

 

  1. Heat a nonreactive pot or enameled Dutch oven over medium heat.
  2. Add butter then add chopped onion.
  3. Sauté 10-12 minutes, stirring occasionally, until softened and golden.
  4. Add minced garlic and sauté 1 minute until fragrant.
  5. Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar and black pepper.
  6. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
  7. You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use and immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started, then return blended soup to the pot over medium heat.
  8. Add heavy cream, parmesan cheese and return to a simmer.
  9. Season to taste wtih salt & pepper if needed and turn off the heat.
  10. Ladle into warm bowls and top with more parmesan and chopped fresh basil.

 

Suggested Wine Pairing: Susanna's Vineyard Pinot Noir