Cream of Tomato Soup

Serves: 4

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.

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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
1 tablespoon flour
4 cups chicken stock
2 sprigs thyme
1 bay leaf
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.


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