#restaurantqualityeats

Imagine hosting a dinner party where the guests are left in awe of your culinary prowess. With this restaurant-worthy tomato soup recipe, you can achieve just that. Blending the richness of flavors, velvety texture, and a touch of elegance, this tomato soup will elevate your hosting game and leave a lasting impression on your guests. While the preparation may seem sophisticated, the secret lies in its simplicity and the careful selection of ingredients. Get ready to master the art of making tomato soup that belongs in the finest restaurants.

Ingredients:

To create this restaurant-worthy tomato soup, gather the following high-quality ingredients:

3 tablespoons unsalted butter

1 large onion, finely chopped

3 cloves of garlic, minced

1/4 cup all-purpose flour

28 ounces (800 grams) canned whole tomatoes (San Marzano recommended)

2 cups vegetable or chicken broth

1 cup heavy cream

2 tablespoons tomato paste

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon dried thyme

Salt and pepper to taste

Fresh basil leaves and a drizzle of extra-virgin olive oil for garnish

Optional toppings: croutons, microgreens

Instructions:

In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion turns soft and translucent, usually about 5 minutes.

Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously to create a roux. Cook for an additional 2-3 minutes until the roux takes on a light golden color.

Pour in the canned whole tomatoes, crushing them with your hands as you add them to the pot, along with their juices. Stir well to incorporate the roux with the tomatoes.

Add the vegetable or chicken broth, heavy cream, and tomato paste to the pot. Stir thoroughly to combine all the ingredients.

Sprinkle in the sugar, dried basil, and dried thyme, and season with salt and pepper according to your taste preferences. Stir well to allow the flavors to meld together.

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, allowing the flavors to intensify.

After simmering, remove the pot from the heat. Use an immersion blender to carefully puree the soup until silky smooth. Alternatively, transfer the soup to a blender and blend in batches, taking care with the hot liquid.

Return the soup to the pot and place it back on the stove over low heat. Let it simmer for an additional 5 minutes, stirring occasionally.

Taste the soup and adjust the seasoning if necessary.

Ladle the restaurant-worthy tomato soup into bowls, garnish with fresh basil leaves, and drizzle with extra-virgin olive oil. For added elegance, consider topping with croutons and delicate microgreens.

Conclusion:

With this restaurant-worthy tomato soup recipe, you'll be able to impress your guests and make them feel like they're dining in a five-star establishment. The careful selection of ingredients, along with the indulgent addition of cream and flavorful herbs, elevates this classic dish to new heights.