Fall is typically when I go into full soup mode. Thanks to our unseasonably warm weather, I haven’t pulled out my stock pot in months. But the temperatures are starting to drop (ironically, I’m wearing shorts as I write this), and I’m ready for chowders, bisques and a batch of this creamy tomato soup.
This isn’t your typical tomato soup. It starts with frying up some thick-cut bacon in a pot. Once the fat is rendered, you throw in chopped onions and carrots and let them caramelize. Then you layer in the rest of the ingredients and simmer the mixture for 30 minutes. For a smooth, silky texture, finish the smoky, sweet soup with a splash of heavy cream.
If you’re looking for something to pair it with, bake a batch of this cheesy focaccia. It’s a welcome alternative to grilled cheese. Cut it into “fingers” for easy dipping.
While you can serve this soup in a bowl, it’s especially tempting when ladled into glass tumblers so you can see the alluring hue. Or, for a bone-chilling effect, serve the “bloody” brew in beakers.
Special thanks to Pottery Barn for providing the “Mad Scientist” tumblers, and cocktail plates and napkins, and for sharing this combo on the Inside & Out blog.
Recipes adapted from Saveur and Williams-Sonoma.
- 1¼ cups lukewarm water
- 2¼ teaspoons active dry yeast
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh (or 2 teaspoons dried) oregano, divided
- 2 teaspoons sea salt, divided
- freshly ground black pepper, to taste
- 3-3½ cups all-purpose flour
- ¾ cup grated Gruyère cheese
- 4 strips thick-cut bacon, cut into lardons
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 medium yellow onion, finely diced
- 1 medium carrot, peeled and finely diced
- 3 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 4 cups chicken broth
- 2 sprigs fresh (or ¼ teaspoon dried) thyme
- 1 bay leaf
- 1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
- ¼ cup heavy cream
- sea salt and freshly ground black pepper, to taste
- In a large bowl, combine the water and yeast, stirring until yeast dissolves. Add 2 tablespoons olive oil, 1 tablespoon fresh (or 1 teaspoon dried) oregano, 1 teaspoon salt and a generous pinch of black pepper.
- Add 3 cups flour and stir everything until it comes together to form a shaggy ball. Then knead the dough by hand on a well-floured work surface for about 5 minutes. Flatten dough slightly, sprinkle on ½ cup cheese and continue kneading until the dough is smooth and elastic, adding flour as needed, about 5 more minutes. Transfer dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, about 1 hour.
- While dough is rising, combine the remaining 2 tablespoons olive oil and 1 tablespoon fresh (or 1 teaspoon dried) oregano in a small bowl.
- Oil a rimmed baking sheet. After dough has doubled in size, punch it down. Form the dough into a ball and transfer to the prepared baking sheet; let rest for 5 minutes.
- Using your fingers, stretch the dough so it evenly covers the bottom of the baking sheet. Cover the dough loosely with a clean kitchen towel and let it rise until puffy, about 1 hour.
- Preheat oven to 425 degrees.
- With your fingertips, poke dimples at 2" intervals over the entire surface of the dough. Brush olive oil/oregano mixture on the surface of the dough and sprinkle with remaining 1 teaspoon salt and ¼ cup cheese.
- Bake until golden brown, 18-20 minutes.
- Once focaccia cools, cut into 1"-wide "fingers."
- In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes.
- Add butter, garlic, onion and carrot and cook, stirring occasionally, until soft, about 10 minutes.
- Add tomato paste and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
- Add flour and cook, stirring constantly, for 2 minutes.
- Add chicken broth, thyme, bay leaf and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 30 minutes.
- Remove soup from heat and purée. Stir in heavy cream. Season with salt and pepper to taste.
