Tomato Soup - ecnivo/Recipes GitHub Wiki

By Epicurious, with mods by me

Serves 4-ish?

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 2 ribs of celery, if available
  • 4 garlic cloves, sliced
  • Kosher salt
  • 1 teaspoon fennel seeds
  • 1 tablespoon paprika
  • 1 teaspoon gochugaru
  • 2 (28-ounce) cans crushed tomatoes
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 6 slices thick country-style bread
  • Flaky sea salt

Steps

  1. Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. (Or do this on the instant pot). Add onion and celery, season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes.
  2. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until bloomed and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer.
  3. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes. If using the instant pot, 15 minutes at high pressure + natural deflate.
  4. Add butter and up to 1 1/2 cups of water, and purée with immersion blender, adding more water if too thick, until smooth. Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat.
  5. Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Repeat until all bread is toasted.
  6. Season with sea salt. Halve toast and serve with soup.