Test Kitchens Favorite Tomato Soup Recipes

Steps:

• Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the celery, onions, garlic and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are softened but not browned, about 10 minutes. Stir in the crushed tomatoes. Add the broth and thyme leaves. Cover and bring to a simmer. Cook, stirring occasionally, for 1 hour.
• Let the hot soup cool for about 5 minutes or so, then transfer half of it to a blender filling no more than halfway. Add 2 tablespoons of the butter. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Pour into a clean pot or container. Repeat with the remaining soup and butter. Season with salt and pepper.
• Ladle the soup into bowls and drizzle with more oil before serving.

Steps:

• In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.