Cream of Tomato Soup

Makes 2 quarts

Cream of Tomato is one our most popular soups at the bakery. It’s delicious with Rustic Croutons or a hunk of bread and dynamite paired with a grilled cheese sandwich (on Sourdough, Peasant or Como). Use home-canned tomatoes if you have them or a well-regarded commercial brand such as Muir Glen organic.

1/3 cup butter (5 1/2 teaspoons)
1 large yellow onion, diced
2 medium carrots, shredded
1 clove garlic
1 tablespoon chopped fresh basil
2 tablespoons packed light brown sugar
3 tablespoons tomato paste
2 large (28 ounce) cans tomatoes, whole or diced
2 cups water
1 cup half and half
Kosher salt, to taste
1 teaspoon freshly ground black pepper
Rustic Croutons (optional)

In a large heavy-bottomed pot, melt butter. Add onions and saute over medium heat until soft, about 5 minutes, being careful not to brown onions. Add carrot and garlic and stir well. Continue sautéing until soft, about 4 minutes.

Stir in basil, brown sugar, tomato paste, canned tomatoes and water. Bring to a boil then reduce heat and simmer for about 25 minutes. Puree soup with a regular or immersion blender. Add half and half and stir well, then season to taste with salt and pepper. Serve immediately, topped with croutons if desired.

Cream of Tomato soup is always better with a fresh baguette and a cookie.