February 2019

Nantucket Tomato Soup


3 tablespoons unsalted butter
3 tablespoons olive oil
3 large onions, chopped
3 cloves garlic, minced
3 carrots, peeled and minced 
3 ribs celery, minced
12 vine-ripened large beefsteak tomatoes, seeded and diced (or 2 cans whole peeled San Marzano tomatoes
1 cup dry white wine
4 to 5 cups chicken broth, preferably homemade
Salt and freshly ground black pepper to taste
3/4 cup heavy or whipping cream (optional)
1/2 cup shredded fresh basil leaves 


Heat the butter and oil in a large stockpot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, 5 minutes. Add the carrots and celery and cook uncovered until the vegetables are soft and translucent, 15 minutes more.

Add the tomatoes to the pot and toss to combine with the vegetables. Add the white wine and enough chicken broth to make a thick soup consistency. Let simmer uncovered 40 minutes. Season to taste with salt and pepper.

Purée half the soup in a blender or food processor and combine with the original mixture. If using cream, add it when puréeing the soup. Reheat the soup and stir in the basil just before serving. Serve the soup hot; although if it is Indian Summer weather, the soup is quite delicious at room temperature. 

Tomato soup 1200x675
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