This soup recipe was gifted to me by an old chef from Hawaii.He had his heyday during the yacht club era of the 70’s in Hawaii serving some of the finest cuisine available. Here is Chef Michael’s tomato soup recipe as untrusted to me❤️
- 2 , 28 oz cans stewed whole tomato
- 2 carrots
- 1 onion
- 1 sweet potato
- 1 carton chicken stock
- 2 stems celery
- 3 tablespoons tomato paste
- to taste Salt & Pepper
- 1 pinch sugar
- Shredded Parmesan cheese
- Basil leaves, cut thin
- 3 tablespoon neutral oil
- 12 oz Heavy cream
Prep: Rustic cut the onion, and celery. Peel, thin, “coin” slice the carrot, and cut sweet potato to approx. 1 inch dice. Set aside
In a deep saucepan, add neutral oil, sweet potato, and carrots. Sauté over medium-low heat until both soften a bit, then add: onion and celery. Continue cooking
When celery and onion soften, add tomato paste, and increase heat to full medium. As heat increases you want a slight burn of the paste on the bottom of the pan. Slight!!! Nothing crazy!
Once you get a decent char from the tomato paste, add chicken stock, and tomatoes.(do not drain tomatoes) Reduce heat to medium-low, and reduce stock a bit. This is where you build flavor through reduction of water in the soup.
Once you’ve reduced stock, add cream, and sugar, reduce to desired consistency. Remember, once the soup cools, it will more than likely thicken. Tip: If soup thickens too much add a bit of chicken stock to loosen.
When serving, sprinkle Parmesan cheese, and basil onto the surface of the soup. Do not stir, serve as is!
Source: Read Full Article