American Tomato Soup

A velvety soup with a vibrant red color that coats the spoon perfectly. The steam releases scents of reduced tomato and brown butter.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 232
• Protein: 5 g
• Carbs: 18 g
• Fat: 15 g

Ingredients

• 800 g Round tomato ( quartered )
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 40 g Minimum butter sweet
• 2 tbsp Wheat flour
• 500 ml Mineral water
• 100 ml Cream
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Chicken broth ( prepared )

Instructions

1. Sauté the aromatics

   In a saucepan, melt the butter. Add the chopped onion and garlic. Cook gently until the onion is translucent, without browning.

2. Dust and wet

   Sprinkle the flour over the onions and stir for a minute. Add the chopped tomatoes and the chicken stock. Bring to a boil.

3. Simmer

   Lower the heat. Add the sugar to break the acidity. Let simmer until the tomatoes crush easily with a fork.

4. Blend and cream

   Blend the soup until smooth. Add the cream and give it a final blend to emulsify. Adjust the seasoning.

Chef's tips

• Pass the soup through a fine-mesh sieve after blending for a restaurant-quality texture.
• If the tomatoes lack flavor, add a touch of tomato paste during the flouring step.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well without the cream.