Tomato Soup à la "Delmonico's"


“Yes, the Delmonico's incident is real. According to her biographers, it really was one of her favorite restaurants and they actually were nearly removed for not having a man with them. Tennie's solution to bring in the carriage driver is accurate as well, as is the ‘tomato soup for three’ comment.”  Nicole Evelina

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, whole peeled or crushed

1/4 cup white wine

1 1/2 cups stock

1/2 head garlic, roasted and peeled

1 teaspoon kosher salt or to taste

1 teaspoon oregano

1 teaspoon basil

  1. Melt butter over medium heat in a soup pot. Add onion wedges and let cook a few minutes until bottom is golden. Add can of tomatoes with their juices, wine, roasted garlic, stock, salt, oregano and basil. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

  2. Cool.  Blend the soup with an immerser or a blender until velvety smooth or leave a little texture according to your taste.

  1. Make it light and creamy: Add 1/4 cup heavy cream or half and half
    after soup is blended for a heavenly flavor.

  2. Make it creamy but keep it vegan:  Use margarine or vegetable oil in place of butter. Substitute non-dairy milk, such as coconut, almond or soy. A Chef Lisa tip is to add 1 cup of cooked white beans before your purée.

  3. Do be cheesy:  Grate Parmesan cheese on top of heated soup and serve.

  4. Spice it up: Grind pepper on top of bowl before serving.

  5. Make it Allium free: Sauté one fennel bulb in place of the onion. Omit garlic.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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