Italian Cream of Tomato Soup Recipe (Gluten Free)

Ingredients

• 1/4 cup (1/2 stick; 4 tbsp; 57g) butter
• 1 large onion, coarsely chopped
• 3 cloves garlic, peeled and halved
• 3 tsp dried oregano
• 2 tbsp tomato paste
• 2 (28 oz; 750g each) containers chopped tomatoes
• 1/2 to 1 cup (118ml to 237ml) heavy cream
• 2 tbsp (28g) butter
• Kosher or sea salt and white pepper, to taste

Instructions

1. 1

   In a large (4-quart or larger) stainless steel...: In a large (4-quart or larger) stainless steel sauce pot or enameled Dutch oven, melt 1/4 cup of the butter over medium heat. Add the onions, garlic and oregano. Cover with a lid and sweat the vegetables about 3 minutes or until softened, stirring occasionally. Remove the lid, add the tomato paste and smash it down into the onions. Cook for about 3 minutes, stirring occasionally, until the tomato paste is slightly toasty smelling and is somewhat melted into the onions.

2. 2

   Stir in the tomatoes, reduce the heat to...: Stir in the tomatoes, reduce the heat to medium-low and cook for about 30 minutes or until the tomatoes are soft and the onions have nearly dissolved. Stir it occasionally. Taste it and if it still tastes “raw” or sharp, put it back on the stove for a little longer. Remove the soup from the heat.

3. 3

   Use an immersion blender if you have one...: Use an immersion blender if you have one or a regular blender to puree the mixture (in batches) thoroughly. If you are using a blender, only fill it half full and make sure the lid is slightly ajar. You need to let the steam escape or it will blow the top off your blender! Cover the lid with a kitchen towel to protect you from splashes and then pulse in the blender until smooth. Pour pureed soup into a bowl and repeat until you have pureed the entire batch.

4. 4

   After pureeing, pass the soup through a wire...: After pureeing, pass the soup through a wire strainer set over a large heatproof bowl one or two times, discarding the solids each time, or until the soup is perfectly smooth. Return the pureed soup to the pot.

5. 5

   Add 1/2 cup of the cream, 2 tbsp...: Add 1/2 cup of the cream, 2 tbsp of butter, salt, and white pepper to the soup and warm to a simmer over low heat. Taste and adjust seasonings with more salt and pepper and add more cream if you want. Remove from the heat and ladle into warmed soup bowls. Top with chopped herbs if desired. Serve hot.