• 4 oz (1 stick) salted butter
• 1 large Spanish onion, chopped
• 4 stalks celery & leaves, chopped
• 2 garlic cloves, chopped
• 1 bulb fennel, cored & chopped
• 2 carrots, peeled & chopped
• 3 cans (28 oz each) of diced tomatoes (San Marzano recommended)
• 4 cups vegetable stock (can also use chicken stock)
• 12 sun-dried tomatoes
• 2 tbsp tomato paste
• ½ cup sugar
• kosher salt to taste
• freshly-ground black pepper to taste
• 3 cups light cream
• 5 dashes Worcestershire sauce
• 3 tbsp cornstarch
• 3 tbsp cold water

Equipment

• heavy-bottomed 6-8 quart stockpot
• heat-safe blender
• fine mesh strainer

1. Melt butter in a heavy-bottomed 6-8 quart stockpot over medium-high heat
2. Add the garlic, onions, celery, fennel and carrots and sauté for 7-10 minutes
3. Season the vegetables with salt and pepper while they cook. Add the canned tomatoes, sun-dried tomatoes, tomato paste and stock. Bring to a boil and then turn down slightly and simmer until the vegetables are soft and tender, about 20-35 minutes
4. Remove from the heat and add the sugar and Worcestershire sauce. Work in batches in the blender, processing on the highest setting until smooth. Be sure to remove the middle piece of the top and drape a towel loosely over the top and purée. Push each batch through a strainer and discard the pulp. On the last batch, add about 1 cup of the cream slowly when puréeing
5. Add all of the soup back into the pot, mixing in the remaining 2 cups of cream
6. Dissolve the corn starch in the cold water to make a slurry
7. Place pot back on the burner under medium-high heat and stir in the slurry. Simmer an additional 5-10 minutes, allowing the slurry to thicken the soup slightly
8. Taste and re-season with kosher salt and freshly ground black pepper, if needed
9. Serve as is or with grilled cheese and tomatoes
    

Recipe courtesy of Marjorie Druker
New England Soup Factory