Linton Hopkins’ Tomato Soup
Written by Marie, Posted in Recipes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ½ cup sliced yellow onion
- 4 cups San Marzano canned tomatoes
- ½ bay leaf
- 1 each thyme sprig
- 2 teaspoon salt
- ¾ cup water
- Sweat the onions and garlic slowly in oil and butter over medium heat for 10 minutes.
- Add the tomato, bay leaf, thyme and salt.
- Cook for 10 minutes over medium heat until tomatoes soften.
- Add water and cook another 10 minutes.
- Remove thyme and bay leaf and puree in batches.
- To plate: pour tomato soup into bowl and top with basil pesto and olive bread croutons.
