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Silky Tomato Soup with Marjoram
(recipe, Jen Smith)
Marjoram’s sweet flavor is a great balance to the acidity of tomatoes, and it elevates this simple soup to something special. I love to eat this soup with a grilled cheese sandwich and a lightly-dressed salad of bitter greens, like mizuna. Its full, bright flavor is wonderful as is, or if you’re feeling luxurious, try it with the optional heavy cream.
- 2 Tbsp. extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1 large can (28 oz.) tomatoes
- 1 heaping tablespoon of marjoram leaves, from about 4 sprigs
- 1½ cups stock, hot
- ⅓ cup heavy cream (optional; see Note)
- Salt, to taste
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the shallot and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes and marjoram, and bring to a simmer.
- Add the stock and return to a boil. Simmer for 10 minutes over medium heat, until slightly reduced. Using an immersion blender, purée the soup until smooth and silky, then add the cream, if using. Add salt to taste and serve immediately.
If you’d like to make this soup in advance, reserve the cream until you are ready to serve it.