Tomato Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion (about 150 grams), finely diced
• 1 medium carrot (about 75 grams), peeled and cut into 1/4-inch dice
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) crushed tomatoes, with juices
• 2 cups low-sodium vegetable broth
• 1 teaspoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• 1/2 cup water, as needed to thin the finished soup

Method

1. 1

   Step 1. Allow about 60 minutes: 15 minutes preparation and 45 minutes cooking. Use a 5- to 6-quart heavy pot and an immersion blender. This makes six generous bowls; the final volume varies with evaporation.

2. 2

   Step 2. Heat the oil over medium heat. Cook the onion and carrot for 8–10 minutes, stirring occasionally, until the onion is very soft and just starting to turn gold. Lower the heat if the vegetables catch before softening.

3. 3

   Step 3. Stir in the garlic for 30 seconds, then add the tomato paste and cook for 2 minutes, stirring until it darkens slightly. Add the crushed tomatoes, broth, sugar, salt and pepper, scraping the pot. Simmer gently, partly covered, for 25–30 minutes, stirring along the bottom, until the carrot crushes easily with a spoon and the soup lightly coats it. Keep simmering if the carrot is firm.

4. 4

   Step 4. Turn off the heat. Keep the immersion-blender head fully submerged and blend until smooth, moving carefully to avoid hot splashes. Do not lift a running blender out of the soup.

5. 5

   Step 5. Stir in the cream. If the soup is thicker than you like, add the measured water 2 tablespoons at a time, up to 1/2 cup. Warm over low heat for 2–3 minutes without a hard boil, then turn off the heat and stir in the basil. Divide among six bowls.

6. 6

   Step 6. Refrigerate leftovers promptly in shallow containers, within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days; reheat to 165°F.