Author Notes
This recipe is adapted from Lottie + Doof's Best Tomato soup. It's a bit less labor intensive but still yields a delicious, deeply flavorful soup. —Allison
Ingredients
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3 tablespoons
olive oil
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1
medium onion, chopped
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3
cloves garlic, minced
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1 tablespoon
(heaping) tomato paste
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3/4 teaspoon
allspice
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1
28 oz can whole peeled tomatoes
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3 cups
low sodium chicken broth
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1 tablespoon
brown sugar or maple syrup
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1 tablespoon
fish sauce
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1 cup
heavy cream
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salt and pepper to taste
Directions
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Heat olive oil over medium high heat. Add onions and cook until soft and pale golden.
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Add garlic and cook for two minutes.
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Stir in tomato paste and allspice. Cook until tomato paste begins to caramelize and stick to the bottom of the pan.
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Pour in tomatoes, scraping up the brown bits from the bottom of the pan. Break up tomatoes with a wooden spoon.
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Add broth, fish sauce, and brown sugar. Generously crack in some black pepper, and salt to taste.
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Bring soup to a simmer. Simmer, partially covered, for at least 30 minutes, though the longer the better.
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Puree soup using an immersion blender. Stir in cream and enjoy!
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