Bring a large pot of water to a boil over of high heat.
Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato. Add the tomatoes to the boiling water and boil for 1 minute then use a slotted spoon to transfer the tomatoes to a large bowl of ice water.
When the tomatoes are cool enough to handle peel off the skins and discard, the skins should peel off easily.
Roughly chop the peeled tomatoes and set aside.
Melt the butter in the now empty pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the flour and cook while stirring for 1 minute.
Stir in the tomatoes, water, 1 tsp salt, and 1/4 tsp pepper and bring to a boil over medium-high heat.
Reduce the heat to low and simmer, stirring occasionally, for about 25 minutes.
Use an immersion blender or a stand blender in batches to puree the soup.
Return the soup to the pot and slowly stir in the heavy cream over medium heat until heated through.
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