Creamy Tomato Soup

Mise en Place
2 Tbls Butter

1 Medium Onion, Diced (8oz)

1 Small Carrot, Rondelle slices (4oz)

½ Rib Celery, Sliced (4oz)

1 Clove Garlic, Crushed

1 Can, 28oz, Diced Tomatoes (2# Fresh in Summer)

1 Tbls Tomato Paste

1 tsp Worcestershire Sauce

1 tsp Tapatio* Hot Sauce

1 tsp Freeze Dried Thyme (2 tsp Fresh)

½ tsp Fresh Ground Black Pepper

1 qt Low Sodium Chicken Stock

1 Cup Water

1 Cup Heavy Cream

Chiffonade Basil (optional)

Salt to Taste

Steps

1. Sweat the Mirepoix and Garlic

2. Add Tomatoes, Tomato Paste, Worcestershire, and Tapatio.

3. Also add Stock and Water, bring to a boil

4. Let simmer for 10 minutes

5. Turn off heat, hit it with a stick blender for 1 minute on High.

7. Add Cream and thyme.

8. Adjust for Salt

9. Garnish with Chiffonade Basil

Gear

3qt Saucepan

Measuring Spoons

Bowl

Liquid Measuring Cup

Silicon Spatula

Blender

Cutting Board, Shelf Liner, Chef's Knife

* Tapatio is a fairly mild hot sauce, adjust accordingly if you use another brand