Brown Butter Tomato Soup
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Core tomatoes and cut into 1-inch pieces. Place in a bowl.
4. Melt butter in a large 3-quart saucepan over medium heat. Allow butter to simmer over medium heat, slowly cooking the butter, stirring occasionally until it turns a deep golden brown. Do not blacken the butter.
5. As soon as butter is golden brown, quickly add all cut tomatoes at once. This will stop the browning of the butter.
6. Add tomato paste and broth and allow to simmer for 20 to 30 minutes over low heat.
7. Once tomatoes are very soft, add heavy cream and bring back to a simmer. Turn off heat.
8. Carefully blend until smooth with an immersion blender. If blending using a traditional blender, let soup cool for a few minutes and transfer contents of saucepan to a blender. Remove center cap of blender lid, cover with a kitchen towel and blend until smooth. Repeat with remaining batches. (Note: Blender should not be more than halfway full. If necessary, blend soup in batches.)
9. Season as needed with kosher salt and fresh cracked black pepper.
10. Serve immediately or chill and reheat when ready to serve.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!