Tomato Soup

D’Arcy Butler

This Tomato Soup is easy, comforting, and has a rich flavor profile

Cook Time 1

Course Soup

1 medium Carrot
1 meduim Onion
2 stalks Celery
2 oz Salt pork or other fat/oil of your choice
4 cups white stock (chicken, turkey, or veggie) preferably homemade
1 large Can of diced tomatoes
1 sachet (bay leaf, whole cloves, whole peppercorns, dried thyme wrapped in cheese cloth)

If you are using salt pork, begin by rendering out the fat on a medium-low temperature. The goal is to melt the fat so that you can sauté your vegetables.
While fat is rendering, dice your carrots, onions, and celery.
Once fat is ready, whether you are using salt pork fat, butter, or anything else, add the vegetables and sweat. This means you want to cook them gently without gaining much colour. Your onions should be translucent in appearance once you are completed.
Add the flour and stir to ensure that it is fully incorporated into the oil, Add a small amount of oil if it is looking dry. This will produce a roux that will give the soup a little extra body.
Whisk in your stock making sure to dissolve all of the roux. Add your diced tomato, your sachet, and allow to simmer for about 1 hour.
After your soup has simmered, remove sachet and discard.
Remove the veggies from the pot and carefully puree in a blender. Alternatively, you can use an immersion blender and puree in the pot. Make sure that the veggie are fully pureed and smooth. Add back to the pot and stir.
Taste and make any final adjustments to the seasoning of the soup.
Serve as you desire.