Creamy Tomato Soup

Creamy Tomato Soup
Author: Chef JR Jacobson
Photograph: Xuan Huang

Perfect cure for a rainy dreary day.



4 servings

2  tablespoons unsalted butter

1  cup chopped fresh yellow onion, about 1 medium

½  cup chopped fresh carrot, about 1 medium

½  cup chopped fresh celery, about 1 large rib

2  tablespoons chopped fresh garlic

2  tablespoons all-purpose flour

4  cups chicken stock

1  (14.5 ounce) can fire roasted tomatoes

1  (6-ounce) can tomato paste

½  cup heavy cream

1  teaspoon sea salt

½  teaspoon ground black pepper


step 1.

In a medium saucepot, over medium heat, melt butter. Add onion, carrot, celery and garlic, cook, stirring occasionally until fragrant and lightly browned, 7 to 8 minutes.

step 2.

Add flour, stirring constantly, until fully incorporated 2 to 3 minutes. Add chicken stock, roasted tomatoes and tomato paste, cook, stirring occasionally until it just begins to boil, 5 to 7 minutes.

step 3.

Transfer mixture to the work bowl of a blender, allow to cool 5 minutes. Blend on medium-high until smooth. Return to saucepan over medium heat, add cream, salt and pepper, stirring well to combine. Bring back to a simmer, serve immediately.

step 4.

Garnish with fresh torn basil, olive oil and croutons, if desired.