Alex learned this creamy soup from his former business partner Mary Boyle Hataway. Strong coffee gives it superior depth.
3 (14.5-oz.) cans good-quality diced tomatoes
2 large onions, diced (about 2 cups)
2 garlic cloves, minced
2 bay leaves
4 tablespoons tomato paste
3 tablespoons fresh brewed coffee
1 tablespoon jarred beef soup base
1 teaspoon jarred chicken soup base
2 fresh flat-leaf parsley sprigs
1 1/2 teaspoons dried thyme
1/2 cup heavy cream
2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
Garnishes: whipped cream, golden caviar, fresh parsley or chive sprigs
How to Make It
Bring first 10 ingredients and 5 cups water to a boil in a large stockpot over high heat. Reduce heat to medium-high; simmer, stirring occasionally, 20 minutes or until reduced by one-fourth. Cool 15 minutes.
Process with a handheld blender until smooth. Stir in cream and next 3 ingredients. Garnish as desired. Serve immediately.
Refrigerate in an airtight container up to 4 days, or freeze up to 8 weeks. Reheat over medium heat until soup simmers. (Do not boil.)