Tomato Soup à la "Delmonico's"

Tomato Soup ingredients

Tomato Soup with Cream Swirl

Tomato Soup with ground pepper

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“Yes, the Delmonico's incident is real. According to her biographers, it really was one of her favorite restaurants and they actually were nearly removed for not having a man with them. Tennie's solution to bring in the carriage driver is accurate as well, as is the ‘tomato soup for three’ comment.” Nicole Evelina

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, whole peeled or crushed

1/4 cup white wine

1 1/2 cups stock

1/2 head garlic, roasted and peeled

1 teaspoon kosher salt or to taste

1 teaspoon oregano

1 teaspoon basil

Melt butter over medium heat in a soup pot. Add onion wedges and let cook a few minutes until bottom is golden. Add can of tomatoes with their juices, wine, roasted garlic, stock, salt, oregano and basil. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Cool. Blend the soup with an immerser or a blender until velvety smooth or leave a little texture according to your taste.

Make it light and creamy: Add 1/4 cup heavy cream or half and half
after soup is blended for a heavenly flavor.
Make it creamy but keep it vegan: Use margarine or vegetable oil in place of butter. Substitute non-dairy milk, such as coconut, almond or soy. A Chef Lisa tip is to add 1 cup of cooked white beans before your purée.
Do be cheesy: Grate Parmesan cheese on top of heated soup and serve.
Spice it up: Grind pepper on top of bowl before serving.
Make it Allium free: Sauté one fennel bulb in place of the onion. Omit garlic.