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Soups and Stews | |
| 2 tablespoons unsalted butter 1 yellow onion, minced 2 carrots, diced 1 stalk celery, diced 1/2 teaspoon crushed red chile flakes Kosher salt and freshly ground black pepper 1 tablespoon tomato paste 2 tablespoons dry sherry Two 28-ounce cans whole San Marzano tomatoes 2 bay leaves 1 cup chicken or vegetable stock 1/2 cup heavy cream | |
| Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour. Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve! | |
Unrated | |
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