For California standards it is freezing!!! I have been wearing my snow boots, sitting next to the fire, and enjoying beautiful chilly mornings….and making tomato soup!
This creamy soup is warm, savory and perfect for winter days. I had some extra duck stock left over from Thanksgiving and added about 2 tablespoons. The duck stock adds a rich and smooth flavor to the soup.
Serve with a dollop of creme fresh and fresh basil pesto! If you don’t have this French cream you could also add a sprinkle of parmesan cheese.
4 tablespoons butter
3 cloves garlic
1 heaping tablespoon tomato paste
pinch of sea salt
2 (28 ounces) canned crushed tomatoes
2 tablespoons finely chopped basil
1 2/3 cups chicken stock (or combination of beef, chicken and duck)
1/2 cup heavy whipping cream
In a large soup pot, melt the butter and sauté the shallots, garlic, tomato paste and salt together. Sauté until shallots are soft (about 5 minuets).
Add the chicken stock and whisk together until the mixture begins to simmer.
In a blender, cream together the crushed tomatoes and stock mixture. When this has a creamy, soup like consistency transfer back to the pot. Add the cream and simmer until ready to serve. I would recommend transferring the soup you do not want to eat to glass jars and store in the refrigerator as you do not want to over cook the soup.
Serve with a dollop of crème fraîche and fresh basil pesto.
*Crème fraîche is a cultured French sour cream that is slightly more creamy and richer in taste than normal sour cream. It adds a creamy, yet, not too tart addition to soups. In France they add it to soups, savory crepes and chicken dishes. Its full of good fats and tastes delicious!