Tomato Soup - Serves 4 to 6

Tomato Soup
Chef/Owner Bradford Heap | Salt Bistro
5280 The Cookbook / edited by Amanda M. Faison

Ingredients:

• 4 tbs extra-virgin olive oil
• 3 large carrots, peeled, medium sliced
• 1 large yellow onion, peeled, medium sliced
• 32-ounce can San Marzano canned plum tomatoes
• 1/4 pound unsalted butter (calls for 1/2 but 1/4 works just fine)
• sea salt to taste
• 4 tablespoons extra-virgin olive oil

Directions:

1. In a large stainless-steel pot, heat 4 tablespoons olive oil over medium heat. Add carrots and sweat on low heat until lightly colored. Add the onions and cook until translucent, about 10 minutes.
2. Add tomatoes and simmer on low for 30 minutes. Remove from heat and allow to cook. In a blender (food processor), fill the pitcher 2/3 full with tomato soup. Add 1/2 the butter and puree until perfectly smooth. Transfer to a clean sauce pot. Repeat with the remaining butter and soup until all has been processed.Season with sea salt. Serve with a drizzle of olive oil.
3. The most important part of finishing this soup is creating a balance between the sweetness of the carrots and onions against the acidity of the tomatoes.

Chef's Tip:

• If you prefer a lighter soup, simply use more carrot and onion, and omit the butter.
• This soup is fantastic served with a miniature grilled goat-cheese sandwich.