Beste Tomatensoep
Ingredients
PRODUCE
1 large Vidalia or yellow onion
10 scallions
¾ cup dill leaves, plus more for serving
DAIRY
3 tablespoons unsalted butter, plus more for serving, if desired
1½ cups heavy cream
3 ounces sharp white cheddar cheese
PANTRY
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
3 (14.5-ounce) cans crushed tomatoes (preferably fire-roasted)
Crusty bread, for serving (optional)
Flaky sea salt
Instructions
1. Prep your aromatics:
Finely chop 1 large Vidalia onion.
Thinly slice 10 scallions crosswise.
Coarsely chop ¾ cup dill leaves.
2. Start the soup:
Heat 3 tablespoons butter in a large Dutch oven over medium heat until melted. Add the onion, scallions, 1½ teaspoons kosher salt, and 1½ teaspoons black pepper and cook, stirring often, until the alliums are very soft but not quite brown at the edges, 7 to 8 minutes.
Add 1 tablespoon tomato paste to the onions and cook, stirring often, until the paste begins to stick to the bottom of the pot and turns a shade darker in color, about 3 minutes.
Add 3 (14.5-ounce) cans crushed tomatoes, 1½ cups heavy cream, and 1½ cups water and stir well to combine. Continue to cook until the soup has thickened slightly, letting the flavors meld together, 6 to 8 minutes.
Remove from the heat and stir in 1½ teaspoons kosher salt. Taste and add more salt if needed—canned tomatoes contain varying amounts of salt, so use your best judgment and adjust.
3. Serve:
Coarsely grate 3 ounces sharp white cheddar cheese (about 1 cup).
Divide the soup among serving bowls and top each bowl with a generous handful of the grated cheddar cheese, some more black pepper, and more dill leaves.
Set out some good crusty bread and room-temperature butter (if desired) and flaky sea salt for serving.
