Tomato Soup

Instructions

1. 1

   Heat a large deep pot or Dutch oven over medium-low heat, then add the butter, olive oil, celery, carrots, and onions; cook for 8 minutes, or until soft. Add the garlic and crushed red pepper flakes, cooking an additional minute until fragrant. Add the tomato paste and cook one more minute.

2. 2

   Add the crushed tomatoes, chicken bone broth, salt (¾ to 1½ teaspoons), black pepper (¼ teaspoon or to taste), the cheese rind (if using), thyme, and bay leaf. Tie them together for easy removal later if desired.

3. 3

   Cover and cook on low heat for 1½ to 2 hours, stirring occasionally until the vegetables get soft and the flavors blend, uncovering towards the end if you want it to thicken. I also add the basil during the last 30 minutes.

4. 4

   Remove the cheese rind, bay leaves, and thyme. Add the grated cheese and, using an immersion blender, blend the soup until smooth (or carefully do this in small batches in a regular blender). At this point, if you want to use half and half or a splash of cream, add it, then taste for salt and black pepper, adjusting as needed. Cover and simmer low heat until ready to eat. Makes 7½ to 8 cups.