How to Make Tomato Soup
- cook TIME 17 mins
- prep TIME 13 mins
- total TIME 30 mins
Ingredients (16)
- 12 oz tomato seeds removed and cut into wedges
- 2 oz carrot roll and cut
- 2 oz celery chopped
- 2 oz onion chopped
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1 tbsp Hunt’s tomato paste
- 1 bay leaf
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp heavy cream
- 2 cup unsalted chicken broth
- 1 oz French baguette cut into small cubes
- 0.25 oz shredded parmesan cheese
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Peel and mince the garlic: cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Chop the onion: half the onion lengthwise and peel the skin. Make vertical slices 1/4" apart from each other towards the root, but leave about 1/4" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/4" apart from each other into the onion, also leaving 1/4" to keep everything intact. Slice the onion to have even cubes.
Cut the tomato into wedges: half the tomato lengthwise, slice to remove the stem, and scoop the seeds out.
Roll and cut the carrot: start from the bottom of a peeled carrot, make a diagonal cut through the end to have a 1/2" piece. Turn the carrot so the flat side faces up, and make the same cut to have a piece similar in size to the previous one. Keep rolling and cutting until you end up with even chunks.
Cook:
Heat 2 tbsp olive oil in a pot over medium heat. Saute 1 tbsp garlic and 2 oz onion for 1 minute.
Add 2 oz carrot and 2 oz celery, and saute for 4 minutes.
Add 1 tbsp tomato paste and stir until it melts and coats everything evenly.
Add 12 oz tomato, 1/4 tsp salt, 1/4 tsp ground black pepper, and 1/2 tsp paprika. Stir to cook until soften, about 2 minutes.
Add 2 cup unsalted chicken broth, 1 bay leaf, and simmer on medium heat for 10 minutes.
Remove the bay leaf, then stir in 2 tbsp heavy cream. Turn off the heat.
Blend with an immersion blender until smooth.
Air-fry 1 oz French baguette (cut into cubes) at 400°F for 3 minutes.
Ladle the soup into serving bowls and top them with freshly baked croutons, shredded parmesan, and parsley.
