Tomato Soup Ii

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Tomato Soup Ii 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 Tomato Soup Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 14 quarts ripe tomatoes, chopped
• 7 onions, chopped
• 2 stalks celery, chopped
• 3 tablespoons chopped fresh
• parsley
• 3 bay leaves
• 1/4 cup salt
• 3/8 cup white sugar
• 2 teaspoons seasoning salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt

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

Place tomatoes, onions, celery, parsley and bay leaves in a large pot and cook, covered, on low heat for 1 to 2 hours, until quite soft and fragrant

Step 2: Technique & Execution

Remove bay leaves and blend tomato mixture in batches in a food processor or blender, then run through a sieve and return juice to pot

Step 3: Technique & Execution

Stir in salt, sugar, seasoning salt, pepper and garlic salt

Step 4: Technique & Execution

Bring to a boil, then reduce heat and cook, uncovered, 1 to 2 hours, until thickened.