This is a nice version of tomato soup. The carrots add some sweetness and reduce acidity, and the sun-dried tomatoes and homemade chicken stock add depth of flavor. This is a great meal accompanied by a grilled cheese sandwich – tallegio and pear, or apple and cheddar would be a nice twist.
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, chopped
2 large carrots, chopped
1 teaspoon kosher salt
1-2 tablespoons sundried tomatoes, julienne sliced
2 tablespoons flour
2 bay leaves
1 can unpeeled plum tomatoes, preferably San Marzano style
1 cup chicken stock, preferably homemade
1 tablespoon sugar
1 teaspoon thyme
1-2 tablespoons light cream
1. Heat a large cast iron pot on medium heat. Add oil and butter, and once butter melts, add onion, carrots, garlic, sundried tomatoes, and salt.
2. Cook, stirring occasionally until vegetables become soft but not brown, about 6 minutes.
3. Add the flour, and stir to coat the vegetables. Cook for about 4 minutes on low heat, stirring often.
4. Add the tomatoes and their juices, chicken stock, bay leaves, sugar, and thyme. Bring to a boil over medium high heat, breaking up the whole tomatoes, then reduce the heat and simmer for about 45 minutes.
5. Remove the bay leaves and using an immersion blender, blend soup until smooth.
6. Before serving, add light cream. Serve with bread and extra virgin olive oil.