Print Recipe

Tomato Soup

Servings: 2 quarts

Equipment

Ingredients

  • 1/3 cup (70 g) olive oil
  • 1 medium (300 g) red onion, sliced
  • 3 tablespoons (30 g) Kosher salt
  • 10 sprigs (10 g) thyme
  • 13 cloves (47 g) garlic, puréed
  • 4 1/2 pounds (2029 g) canned peeled tomatoes
  • 2 cups (366 g) white wine
  • 1/4 cup (50 g) sherry

Instructions

  • Place a heavy bottom pan over medium heat.
  • Add the oil and onions to the pan and cook for 5 - 8 minutes until onions are tender and translucent.
  • Meanwhile, roughly chop the fresh thyme and place in a small coffee grinder with the salt. Blend until it forms into a salt consistency again (if you don’t have a coffee grinder, you can pick the thyme and roughly chop the leaves).
  • Add this to the onions and simmer for 3 - 4 minutes.
  • Add puréed garlic to the pan and cook for an additional 5 - 8 minutes.
  • Roughly chop the canned tomatoes and add these (including the juice) to the onions. Simmer for 30 minutes.
  • Add the white wine and sherry. Simmer for 20 minutes.
  • Pour into a Vitamix or blender and blitz for 10 seconds on high speed.
  • Serve!