Tomato Soup
Ingredients:
- 4 slices thick-cut bacon, finely chopped
- 2 tbsp. unsalted butter
- 4 cloves garlic, finely chopped
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 3 tbsp. tomato paste
- 1 tbsp. flour
- 4 cups chicken stock
- 2 sprigs thyme
- 1 bay leaf
- 1 (28-oz.) can whole, peeled tomatoes in juice, crushed by hand
- 2 (8 oz) BelGioioso Black Truffle Burrata
- 4-6 oz. sliced mini heirloom tomatoes
- micro basil
Directions:
In a large
saucepan, over medium heat, cook bacon until crisp, about 10
minutes. Add butter, and increase temperature to medium-high; add
garlic, onion, and carrot, and cook, stirring, until soft, about 10
minutes. Add tomato paste, cook and stir until mixture becomes dark in
color, about 2 to 3 minutes. Add flour, cook and stir until mixture is
smooth and well combined, about 2 minutes. Add stock, thyme and bay leaf
and tomatoes. Bring to a boil, then reduce heat to medium-low. Cook and
stir occasionally until mixture is reduced slightly and thickened,
about 35-40 minutes. Remove from heat and working in batches, puree in a
blender. Be sure to leave pour spout open and place a towel on top for
steam to escape. Divide soup into bowls and allow to cool slightly,
about 7-10 minutes before placing burrata in soup. Garnish with basil
and sliced mini heirloom tomatoes.
See Full Recipe please visit : Tomato Soup
