Tomato Soup
Onion cooked down in white wine, then simmered with chicken stock, plum tomatoes and roasted tomatoes, pureed, and finished with thyme and honey.
Before you start: Roasted garlic and oven-roasted tomatoes are called for with no amounts and no instructions for making them. The Oven-Roasted Tomato and Garlic Soup recipe covers how to roast them.
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Ingredients
- 2 tablespoons pure olive oil
- 1 medium Spanish onion, chopped
- 1/2 cup white wine
- 4 cups chicken stock
- 2 cups canned plum tomatoes
- Garlic, to taste
- Oven roasted tomatoes
- 2 tablespoons fresh thyme leaves
- 1 tablespoon honey
- Salt and white pepper
Directions
- Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke, and saute the onions until golden.
- Add the wine, raise the heat to high, and reduce until almost dry.
- Add the stock, canned tomatoes, roasted garlic, and roasted tomatoes and reduce by one quarter.
- Puree the mixture in a food processor and pour into a large pot.
- Add the thyme, honey, and salt and pepper to taste, and set aside until just before serving time.
- Reheat over medium heat and pour into a large serving bowl. Makes 8 servings.
Notes
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