6 - 8 servings
Cream of Tomato Soup
|60 ml (1/4 cup)||Neilson salted butter|
|1||onion, chopped finely|
|2||carrots, peeled and chopped finely|
|3||garlic cloves, minced|
|1 sprig||fresh thyme, leaves only|
|2.5 ml (1/2 tsp)||hot pepper flakes|
|796 ml (1 can)||crushed tomatoes|
|1 L (4 cups)||chicken stock|
|125 ml (1/2 cup)||Neilson 35% cream|
|60 ml (1/4 cup)||Neilson 35% cream|
|15 ml (1 tbsp)||finely grated orange zest|
|15 ml (1 tbsp)||chopped fresh dill|
In a soup pot, melt the butter and add the onion, carrots, garlic, thyme, pepper and bay leaf. Sweat without browning for about 8 minutes.
Add the tomatoes and the stock. Bring to a full boil, reduce the heat and simmer for 45 minutes. Remove the bay leaf and purée the soup. Adjust the seasoning and reheat, adding the cream at the last minute.
Whip the cream for the topping until it forms stiff peaks, and fold in the orange zest and dill.
Serve the soup hot with a spoonful of topping.