Cream of Tomato Soup
Tomato Soup is long-time favorite and fall is the perfect time to enjoy this warming, comforting soup. Crushed tomatoes bring brightness and body; bacon, a smoky depth; and a generous finish of creme fraiche infuses that signature luxuriousness. It's nuanced and vibrant in ways that the stuff out of a can just can't be. It's–if you'll pardon the expression–m'm, m'm, good.
|4 slices||thick-cut bacon, finely chopped|
|2 tablespoons||unsalted butter|
|4 cloves||garlic, finely chopped|
|1||medium yellow onion, finely chopped|
|1||medium carrot, finely chopped|
|3 tablespoons||tomato paste|
|4 cups||chicken stock|
|1/4 cup||heavy cream|
|1 (15-ounce) can||whole tomato in juice, crushed by hand|
|kosher salt and freshly ground black pepper, to taste|
|crème fraîche, croutons, and finely chopped chives, to garnish|
Heat bacon in a 4-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 minutes. Add butter, and increase temperature to medium-high; add garlic, onion, and carrot, and cook, stirring, until soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add flour, and cook, stirring until smooth, about 2 minutes more. Add stock, thyme, bay leaf, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 30 minutes. Remove from heat, and purée; return to saucepan, and stir in cream. Season with salt and pepper. Divide among bowls; dollop with crème fraîche, and sprinkle with croutons and chives.