Tomato Soup Recipe

Prepare tomatoes (if using fresh)

Score the bottoms of the tomatoes with an X, blanch in boiling water 30–45 seconds, then transfer to an ice bath. Peel, core and roughly chop. If using canned tomatoes, skip this step.

Sweat aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Build tomato flavor

Stir in the tomato paste and cook 1–2 minutes to deepen the flavor. Add the chopped or canned tomatoes, sugar, dried oregano, bay leaf, salt and pepper. Pour in the stock and bring the mixture to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 20–25 minutes to meld flavors and soften vegetables.

Blend until smooth

Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot.

Finish soup

If a creamier soup is desired, stir in the heavy cream or milk now and warm through (do not boil). Taste and adjust seasoning with additional salt, pepper or a pinch more sugar if needed.

Combine crème fraîche, chopped dill, lemon juice, salt and pepper in a small bowl. Whisk until smooth and taste; adjust lemon or salt. Chill until ready to serve so flavors meld.

Ladle the hot tomato soup into bowls. Place a dollop (about 1 tablespoon) of dill crème fraîche in the center of each bowl and use the back of a spoon to slightly swirl it into the soup for a marbled effect.

Scatter julienned basil leaves over the soup, drizzle each bowl with a little extra-virgin olive oil, and serve with toasted bread or croutons on the side.