Napa River Grills Creamy Tomato Soup Food

CREAMY TOMATO SOUP

Steps:

• Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
• Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.
• Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.
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CREAM OF FRESH TOMATO SOUP

Steps:

• Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

NAPA RIVER GRILL'S CREAMY TOMATO SOUP

Steps:

• In a large pot, heat the olive oil until shimmery.
• Add carrots, onions, and celery.
• Saute until soft, about 5 to 8 minutes.
• Add garlic and cook 1 minute more.
• Add white wine.
• Bring to a boil and reduce by half.
• Add unsalted butter and allow to melt.
• Stir in flour to form a paste.
• Add remaining ingredients.
• Bring to a boil, reduce heat and simmer 30 minutes.
• Remove bouquet garni.
• Puree soup with an immersion blender or in batches with a stand blender.
• Force soup through a strainer for a finer texture.
• Taste and adjust seasoning with salt and pepper.