Creamy Tomato Recipe
Cheddar, ground beef patty, pickle spears, thousand island
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Ingredients
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Soup Base
Beef Patties
Toppings / Finishes
Method
Soup Base
- 1
Sweat aromatics
In a large pot or Dutch oven over medium heat, add olive oil and butter. When the butter is melted and foamy, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
- 2
Build tomato flavor
Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes until it darkens slightly — this deepens the flavor.
- 3
Add tomatoes and simmer
Add the crushed tomatoes, chicken or vegetable stock, dried oregano, smoked paprika, granulated sugar, kosher salt, and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, partially covered, for 15–20 minutes to meld flavors.
- 4
- 5
Finish with cream
Slowly stir in the heavy cream and warm through for 3–4 minutes without boiling. Taste and adjust seasoning with additional salt and pepper if needed.
Beef Patties
- 6
Season and form patties
In a bowl, combine ground beef, Worcestershire sauce, onion powder, kosher salt, and black pepper. Gently mix with your hands until just combined—do not overwork. Divide into 4 equal portions and form into thin patties about 1/2 inch thick (they will be used as small burger-style pieces to top the soup).
- 7
Cook patties
Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add the patties (work in batches if needed) and cook 3–4 minutes per side for medium, or until desired doneness. Remove to a paper-towel-lined plate and keep warm. Optional: during the last 30 seconds of cooking, top each patty with a small pinch of shredded cheddar to melt slightly.
- 8
Slice or break patties
If desired, roughly chop or break patties into bite-sized pieces to distribute as a soup topping.
Toppings / Finishes
- 9
Assemble bowls
Ladle the creamy tomato soup into bowls. Top each bowl with pieces of the cooked ground beef patties.
- 10
Add cheddar and pickles
Sprinkle shredded sharp cheddar over each bowl so the residual heat melts the cheese slightly. Arrange sliced pickle spears on top or off to the side so diners can scoop them into the soup.
- 11
Finish with dressing and herbs
Drizzle about 1–2 tablespoons of Thousand Island dressing per bowl (adjust to taste) or serve on the side. Garnish with sliced chives or green onions. Serve immediately.