Tomato Soup

tomato soup


Cooking Instructions

  1. Melt butter in a saucepan over medium heat.
  2. Add the onion with a pinch of salt.
  3. Cook, stirring occasionally, for about 10-12 minutes until the onion is soft and golden.
  4. Add tomatoes (do not drain) to the saucepan and use a wooden spoon, or potato masher to break into large chunks.
  5. Add garlic, sugar, bay leaf, and 2 cups chicken broth, and bring up to a simmer. Simmer for 30 minutes.
  6. Remove from heat, and take out the bay leaf.
  7. Carefully puree the soup in small batches in a blender until very smooth.
  8. Return the soup to the saucepan; place over medium-low heat, and bring back to a simmer.
  9. Add the cream, reserving 2-3 tablespoons for the garnish, and stir to combine.
  10. Season with salt and freshly ground black pepper to taste.
  11. Place the remaining heavy cream in a small mixing bowl and whisk vigorously for 1 minute or until slightly thickened and frothy.
  12. Ladle the hot soup into bowl, and drizzle over some of the whipped cream.
  13. Garnish with chives and serve immediately.