Tomato Soup

Recipe Date: April 19, 2021
Difficulty: Medium
Measurements: Imperial (US)

This winter staple will warm your heart!


  • 2T Fennel Seeds - Toasted & Ground
  • 2T Coriander Seeds - Toasted & Ground
  • 3ea Bay Leaves
  • 1 ea Ham Hock
  • Butter/Olive Oil (as needed)
  • 4ea Lg. Yellow Onions - Rough Chop
  • 3ea Lg. Jumbo Carrots- Rough Chop
  • 2ea Celery Hearts - Rough Chop
  • 4ea Lg. Garlic Cloves - Minced
  • 2C Tomato Paste
  • 1/2C Brown Sugar
  • 2- #10 Cans San Marzano Style Tomatoes
  • 3ea Dried Poblanos, Reconstituted & Veined (reserve water)
  • 1C Orange Juice Concentrate
  • 2Qts Vegetable Stock
  • 2C Creme Fraiche
  • 2B Fresh Basil - Chopped Fine
  • 1B Fresh Thyme - Chopped Fine


Place ham hock, butter and/or olive oil in a large stock pot. On medium heat, add onions, carrots & celery and sweat until softened. Add garlic and saute a couple of minutes but do not brown. Add tomato paste and cook about 20 minutes, stirring vegetables and garlic throughout.

Add sugar, tomatoes, peppers, and pepper water along w/ orange juice & stock.

Reduce heat and simmer for 90 minutes and check seasoning. Adjust if necessary, then add creme fraiche and take off the heat.

Using a blender or a hand stick blender, carefully puree all to soup consistency. Then stir in fresh herbs and serve. Yield about 2 gallons.

Serve hot w/ a dollop of creme fraiche or some of our grated cheddar and our homemade crostini.

Suggested Wine Pairing: 2014 Grenache Blanc