How to Make Tomato Soup
- 2 tablespoons virgin olive oil
- 2 tablespoons unsalted clarified butter
- 1 large Spanish onion, chopped ( ½ cup)
- 2 pounds tomatoes, peeled, seeded, and finely chopped (4 cups)
- 2 tablespoons tomato paste (optional)
- 1 sprig fresh thyme or ¼ teaspoon dried Pinch of sugar (optional)
- 1 small green bell pepper, chopped ( ½ cup)
- 1 celery rib, chopped
- 4 cups chicken stock or water
- ¼ cup heavy cream
- Salt and freshly ground white pepper
- 3 ounces grated kasseri cheese ( 1/3 cup)
- In a heavy medium-size saucepan, heat the oil and the butter together over medium heat. Add the onion and cook gently for about 2 minutes, stirring, until it’s softened but not brown. Add the chopped tomatoes, tomato paste, thyme, and a pinch of sugar (if you’re using it), and mix together. Add the green peppers, celery, and stock, stirring continuously. Bring the liquid to a boil; then lower the heat and simmer for about 30 minutes.
- Pass the soup through a fine sieve, pressing the mixture with the back of a wooden spoon to extract the juices from the vegetables. Discard the vegetables and return the soup to a saucepan. Stir in the cream and season with salt and white pepper. Cook for another 5 minutes, making sure the soup does not come to a boil.
- Ladle the soup into individual serving bowls. Sprinkle with grated kasseri cheese and serve.