Classic Tomato Soup

6 Steps to complete

• 1
  Preheat a large pot over medium heat for 1 minute. Add butter. Once the butter is fully melted, add onions, carrots, and celery. Sauté for 10 minutes, or until the onions are translucent and the carrots and celery are soft. Add the minced garlic and sauté for 2 minutes, stirring constantly.
• 2
  Add the tomato paste and stir well. Sauté for 2 more minutes. Turn the heat to medium-high and add the white wine. Stir well. Allow the wine to reduce.
• 3
  Pour the chicken broth or vegetable stock and tomatoes to the pot. Stir well. Bring the soup to a boil and then simmer for 20 minutes.
• 4
  Let cool briefly and then purée in two batches in a blender. Remove the center cap from the lid and place a towel on top to release steam. Blend on high speed until no visible lumps remain.
• 5
  Return the blended soup to the pot and bring to a boil. Add the kosher salt, white pepper, and sugar. Taste and adjust seasoning accordingly.
• 6
  Serve and garnish with 3 tablespoons of V&V SUPREMO® Brand Queso Fresco Cheese crumbled on each serving. Enjoy!