TOMATO ALPHABET SOUP

Tomato Alphabet Soup image

Provided by Maggie Ruggiero

Time 50m

Yield 4 to 6 servings (about 8 cups)

Number Of Ingredients 10

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2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium yellow or red onion, finely chopped
2 garlic cloves, smashed
Kosher salt and black pepper
1 medium carrot, chopped
1 rib celery, chopped
1 (28-ounce) can whole peeled tomatoes in juice
1 tablespoon tomato paste
1/2 to 1 cup alphabet pasta (or other very small shaped pasta), depending how hearty you like your soup

Steps:

Heat oil and 1 tablespoon butter in a heavy pot over medium heat. Stir in onion and garlic, season with salt and pepper, and cook, stirring often, until onions are softened, about 5 minutes.
Stir in carrot and celery, and cook, stirring occasionally, until just tender, about 10 minutes.
While the vegetables cook, strain the tomatoes over a bowl, separating the juice from the whole tomatoes, then squeeze the tomatoes over the liquid. Add the squeezed tomatoes and the tomato paste to the pot and cook, stirring frequently, until tomatoes start to caramelize, about 15 minutes.
Meanwhile, cook the pasta in salted boiling water according to packing instructions. Reserve 1 cup of cooking liquid, strain, then return pasta to the pasta pot and gently stir in remaining 2 tablespoons butter; season to taste with salt and pepper and set aside.
Add the tomato juices from the bowl and 2 cups water to the soup pot, stirring to scrape up any caramelized bits. Bring to a gentle simmer and cook, partly covered, until the vegetables are very tender, 10 to 15 minutes.
Using an immersion or countertop blender, pureé the soup until very smooth. (If using a countertop blender, blend in batches with a kitchen towel over the lid of the blender.) Stir in pasta water as needed to thin soup to desired consistency. Stir in buttered alphabets and adjust seasoning. Divide among soup bowls.