Creamy and comforting, rich and bold. This soup is a perfect start to a dairy meal.
Recipe type: Soups
Serves: 6 - 8
Ingredients
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh garlic
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium white onion, diced
4 cups vegetable broth
Two 15-ounce cans diced tomatoes, with their liquid
One 10-ounce can tomato sauce
1 Parmesan rind, this adds richness and saltiness (if you omit this, add a bit more salt and pepper)
¾ cup chopped fresh basil
5 tablespoons unsalted butter
2 tablespoons potato starch
1 cup heavy cream or whole milk
Kosher salt and pepper to taste
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic, salt, pepper and onion and cook until softened, 1 to 2 minutes. Add the broth, diced tomatoes with their liquid, tomato sauce, Parmesan rind and ¼ cup of the basil and cook, stirring occasionally, for about 30 minutes. Remove the Parmesan rind and puree the soup with an immersion blender until smooth.
In a small saucepan, melt 3 tablespoons of the butter. Whisk in the potato starch and continue to cook, whisking, until the mixture is lightly browned and smooth, 1 to 2 minutes. Add the cream and cook, stirring, until thickened. Add the cream mixture to the soup and cook over medium-low heat, stirring occasionally, until the soup has thickened, about 15 minutes. Season with salt and pepper to taste.
Optional Topping: Melted Matza and Cheese Crackers
Matza pieces
Grated Cheese
In a 400°F preheated oven, melt cheese on top of matza. Top soup with cheesy matza crackers and sprinkle with the remaining ¼ cup basil.
Recipe by Gourmet Passover Cooking at http://gourmetpassovercooking.com/2018/03/cream-of-tomato-soup/