Using fire roasted tomatoes gives this soup a subtle smoky flavor (if you can’t find them, regular diced tomatoes will do). Using canned tomatoes lets you make this soup all year round and gives a nice nutritional boost as canned tomatoes actually contain more of the beneficial antioxidant lycopene than their fresh counterparts. Makes 4 servings.
3 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
2 (14.5 oz.) cans diced fire roasted tomatoes, with juices
2 cups chicken stock
1/2 teaspoon black pepper (more to taste)
1/2 teaspoon dried thyme
2 bay leaves
Salt to taste
1 cup heavy cream
1 gram of kief
Heat olive oil in a large stock pot over medium heat. Add onions and sauté until softened, about 3 minutes. Add garlic and cook, stirring, for another minute. Add tomatoes and their juices, chicken stock, pepper, thyme, bay leaves and salt. Increase heat to high and bring to a boil. Lower heat to a simmer and cook, stirring occasionally, for about 30 minutes. Use an immersion blender to puree the soup (alternatively use a blender to puree soup in batches. Return pureed soup to low heat. In a small saucepan, heat cream over medium heat, stirring frequently. When cream is hot but not boiling, sprinkle kief into it and stir to dissolve. Stir cream/kief mixture into pureed soup and serve immediately.
Tips: Use extreme caution when blending/pureeing hot liquids. If you like an ultra smooth tomato soup, strain the pureed soup through cheesecloth before adding the cream mixture. Leftovers, with or without cream, freeze well.