Sunset Tomato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sunset Tomato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sunset Tomato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 medium carrots, sliced
• 1 medium onion, chopped
• 1 tablespoon olive or canola oil
• 3 large yellow tomatoes, peeled
• and coarsely chopped
• 4 plum tomatoes, peeled and
• coarsely chopped
• 1 (14.5 ounce) can reduced
• sodium chicken broth or
• vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons snipped fresh dill

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender

Step 2: Technique & Execution

Add the tomatoes, broth, salt and pepper

Step 3: Technique & Execution

Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.