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Ingredients
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Soup
Baguette & Butter
Method
Soup
- 1
Prepare the aromatics
Heat a large saucepan or Dutch oven over medium heat. Add olive oil and 1 tablespoon butter. When the butter has melted and begins to shimmer, add the chopped onion, carrot and celery. Sauté gently, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- 2
- 3
Add tomatoes and stock
Pour in the crushed tomatoes and stock. Stir to combine, scraping any browned bits from the bottom of the pot. Add the dried thyme, bay leaf, salt and black pepper.
- 4
Simmer
Bring the soup to a gentle boil, then reduce heat to a simmer. Partially cover and simmer until the potatoes are tender and flavors have melded, about 20–25 minutes.
- 5
Finish and adjust seasoning
Remove and discard the bay leaf. If you prefer a smoother texture, use an immersion blender to purée the soup to your desired consistency, or transfer in batches to a blender (carefully, venting the lid). Stir in the heavy cream if using and warm through for 2–3 minutes. Taste and adjust salt and pepper as needed. Stir in half of the chopped parsley and reserve the rest for garnish.
- 6
Baguette & Butter
- 7
- 8
Prepare butter
While the bread warms, place the softened butter in a small bowl. Optionally season with a pinch of sea salt and mash until smooth.
- 9