How to make it

  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 40 minutes. Remove from the heat and allow to cool.
  • When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot add the sherry and reheat over medium heat.
  • Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.
  • For dinner parties I put some creme fraiche on top and garnish with scallion or chive.

Reviews & Comments 5

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    " It was excellent "
    Rocky37167 ate it and said...
    This was wonderful. My family is asking when am I going to make it again.
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  • Nonee 9 years ago
    You need to reread both recipes, GeeGee21. Though they are similar in spices and vegetables, there are some variations to the recipe as this one contains more cream and tomatoes as well as the addition of cream sherry. It also calls for less broth. Please make certain that your accusations are valid before making claims on a site that the entire world can view. Thank you. btw great recipe, think I will try it later this week.
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    " It was excellent "
    jimrug1 ate it and said...
    You should rack your brain more often
    Sas... ;-)~~Very nice recipe. Timely too as I have tomatoes that must be cooked now... LOL I will make good use of this recipe... High 5~ Jim
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  • luisascatering 11 years ago
    Oooo... in the picture little droplets of extra virgin olive oil and balsamic reduction.

    I love how you take a simple and basic soup and make it look so high end :-)

    p.s. do you discard the bacon or use it? It says to drain the bacon on paper towels but then I didn't see it back again in the recipe...
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    " It was excellent "
    shai ate it and said...
    well written and well presented.
    should be delicious!
    Was this review helpful? Yes Flag

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