The Chew: Picture-Perfect Tomato Soup Recipe

The Chew: Picture-Perfect Tomato Soup

The hosts of The Chew could go on and on about social media, both positive and negative. But the main idea behind the episode was Instagram-worthy recipes. In Carla Hall’s opinion, you really can’t go wrong with a bowl of soup! However, it’s truly the garnishes that make it a photogenic dish. She prepared her Picture-Perfect Tomato Soup and then topped it with corn kernels, crumbled bacon, and crema. Whether you want to show off this dish on social media or not, this is one delicious soup you’re sure to enjoy!

To get the recipe, click next page!

The Chew: Picture-Perfect Tomato Soup Recipe Ingredients

• 3 lbs beefsteak tomatoes – cores removed, cut into quarters
• 3 tbsp butter + 1 tbsp
• 1 leek – cleaned well, cut in half lengthwise, sliced thin
• 2 tsp thyme leaves
• 3 C vegetable stock
• 1 tsp white vinegar
• 1/4 C heavy cream
• 3-4 cloves garlic – whole, with skin on
• 2 tbsp olive oil
• 1 yellow onion – roughly chopped
• 2 medium-sized carrots – peeled, cut in half lengthwise, sliced thin
• 2 tbsp tomato paste
• 1 tsp sugar
• pinch chili flakes
• kosher salt and freshly ground black pepper

To Garnish:

• 1 lemon – juice only
• 1 C bacon – cooked, chopped
• 1 C Mexican crema – thinned with a little cream or milk
• 1 avocado – pitted, sliced thin
• 1 C fresh corn kernels
• 1 C small basil leaves
• kosher salt and freshly ground black pepper

The Chew: Picture-Perfect Tomato Soup Recipe Directions

1. Preheat the oven to 400 degrees
2. Line a baking sheet with aluminum foil
3. Add the tomato and garlic cloves, then olive oil and salt and pepper
4. Toss to coat, then roast the tomatoes until slightly caramelized, about 30 minutes
5. In a large, heavy-bottomed pot, add butter and put over medium-high heat
6. Add leeks, carrots, and onion, then a pinch of chili flakes, and salt and pepper
7. Saute until the veggies are translucent and tender, approximately 5 minutes
8. Add tomato paste and thyme, then stir to coat the veggies and cook a minute
9. Add the peeled, roasted garlic, roasted tomatoes, vegetable stock, sugar, vinegar, and salt and pepper
10. Stir mix, then bring to a simmer
11. Cover and cook for 30 minutes, then remove from the heat
12. Blend the soup and return to the pot to keep warm
13. Add the cream and stir to mix, then season
14. To serve, put a few slices of avocado on the bottom of a shallow bowl
15. Squeeze a little lemon juice over the avocado, then season with salt
16. Top with corn kernels, crumbled bacon, and basil leaves
17. Transfer the hot tomato soup to carafe
18. Pour some soup around the garnish then top with a drizzle of crema

For the Corn Kernels:

1. Put a medium saute pan over medium heat, then add butter
2. Once the butter has melted, add the corn kernels
3. Season with salt and pepper and saute for 3 minutes