Prep Time: 45 minutes
Cook Time: 30 minutes
Servings: 4 Makes about 1 ½ quarts
Source: The Culinary Vegetable Institute at The Chef's Garden
- ½ pound smoked bacon, diced
- 1 sweet onions, cut into small dice
- ½ bulb garlic, cloves thinly sliced
- ⅛ cup (20g) all-purpose flour
- 28 ounces (794 g) heirloom tomatoes
- 1 pint (1/2 L) chicken stock
- 15 cracks black pepper
- 2 bay leaves, preferably fresh
- 4 full sprigs of thyme
- ½ cup (120Ml) heavy cream
- ¾ teaspoons salt, plus more to taste
In a large saucepan, cook the bacon over medium heat, stirring occasionally, until lightly browned and the fat is partially rendered, about 12 minutes.
Add the onions and garlic and cook until translucent, about 8 minutes.
Sprinkle the flour over the onions and cook, stirring to incorporate, for 2 minutes; reduce the heat if the flour starts to brown.
Add the tomatoes, chicken stock, black pepper, bay leaves, thyme springs, heavy cream, and salt.
Bring to a boil over high heat, then reduce to a gentle simmer over medium low. Simmer for 30 minutes to allow the flavors to meld.
Remove the bay leaves and thyme and let the soup cool to warm.
Working in batches, ladle the soup into a blender and puree until smooth. (Alternatively, you can use an immersion blender.)
Strain the soup through a fine mesh strainer into a clean saucepan. Reheat if desired and serve.
The soup can be refrigerated in an airtight container overnight or frozen for up to 2 months.