Ingredients:

  • 2 Tbsp (30 g) Unsalted Butter (or olive oil)
  • 1 medium Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 5 lbs (1.6 kg) Frozen Whole Ripe Tomatoes (Do NOT thaw)
  • 3 cups (710 ml) Chicken or Vegetable Stock, low sodium
  • 1 large Bay Leaf (or 2 small)
  • 1 tsp Granulated Sugar or Honey
  • 1 tsp Kosher Salt (to start)
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 cup (60 ml) Double Cream (or Heavy Cream, optional)
  • A small handful Fresh Basil, chopped (for garnish)

Instructions:

  1. Melt the butter in a large stock pot or Dutch oven over medium heat. Add the diced onion and cook slowly until softened and translucent, about 8–10 minutes. Do not brown them.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Carefully add the rock-solid frozen whole tomatoes, stock, bay leaf, sugar, salt, and pepper to the pot.
  4. Bring the mixture up to a gentle boil, then immediately reduce the heat to low. Cover the pot tightly.
  5. Simmer gently for 55–65 minutes. The low heat is crucial here; it allows the tomatoes to release their moisture and break down slowly. The skins should start to detach and float freely.
  6. Turn off the heat. Carefully fish out and discard the bay leaf.
  7. Blend the soup: Use an immersion blender directly in the pot, or transfer the soup in batches to a standard countertop blender (filling only halfway and securing the lid carefully) until perfectly smooth. Return the blended soup to the pot.
  8. Optional Step: For a silky, restaurant finish, pass the soup through a fine-mesh sieve set over a clean bowl, pushing the liquid through with a rubber spatula. Discard the remaining seeds and skins.
  9. Finish and Season: Return the soup to low heat. Stir in the optional double cream until fully incorporated and heated through (do not boil). Taste and adjust seasoning—you will likely need more salt, pepper, or a pinch more sugar.