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Classic Tomato Soup

From

February/March 2011

Classic Tomato Soup

Because tomato season is fleeting, we opted for canned tomatoes instead of fresh in our Classic Tomato Soup. Draining the tomatoes and browning them in a Dutch oven helped concentrate their flavor, while setting aside some and adding them at the end of cooking preserved their natural freshness.

When it came time to season our Classic Tomato Soup, we found that a light hand was best. After trying everything from Parmesan to anchovies, we settled on a single bay leaf and a bit of chicken broth to add a meaty backdrop. Our final recipe had a harsh, almost metallic taste until we added a bit of baking soda, which helped neutralize the acidity of the tomatoes.

Serves 6 to 8

Use unseasoned canned tomatoes.

Ingredients

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