We first found a delicious tomato soup recipe years ago at a little place called the Chickadee restaurant in Woodbury Minnesota. Several years later, after countless degrees of variation and tasting many Southern versions of tomato soup, we came up with what we think is the perfect true Kentucky recipe. It may seem like a pain in the butt to peel and seed fresh tomatoes, but it pays off in the freshness and flavor category. (To be honest though when lazy, we use a couple 28 ounce cans of San Marzanos instead.)
6 Tablespoons Butter
2 Medium Yellow Onions
16 Peeled, Seeded and Chopped Roma Tomatoes
16 Chopped Baby Carrots
32 Ounces of Chicken Stock
4 Tablespoons of Fresh Chopped Flat Leaf Parsley
1 Tablespoon of Fresh Chopped Thyme
1 Tablespoon of Fresh Chopped Basil
1/2 Cup Heavy Cream
1/3 Cup of Good Bourbon
1 Teaspoon of Kosher Salt
1/2 Teaspoon of Black Pepper
1/2 Teaspoon of Ancho Chili Powder
Micro Greens or Fresh Chopped Flat Leaf Parsley for Garnish
- Add onions to melted butter in a large saucepan and cook over medium heat until transparent.
- Stir in all ingredients except the bourbon and cream.
- Bring to a slight boil, reduce to a simmer and cover for 20 minutes.
- Remove from the heat and with an immersion blender, blend all ingredients.
- Stir in the bourbon and cream.
- Heat under low heat, garnish and serve.