Sun-Ripened Tomato Soup with Aperol-Reduced Broth

A vibrant tomato soup enriched with Aperol's citrusy bitterness, simmered until deeply flavorful and velvety smooth.

Cuisine: Italian

Category: Soups

Prep: 20 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

• 28 oz diced tomatoes
• 1 medium onion
• 1 medium carrot
• 2 celery stalk
• 3 tbsp Aperol
• 1 cup vegetable broth
• 1/4 cup heavy cream
• 2 tbsp fresh basil
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Finely chop 1 medium onion, 1 medium carrot, and 2 celery stalks. Heat 1 tbsp olive oil in a large pot over medium heat and cook vegetables for 8 minutes until softened and fragrant.
2. Step 2: Add 28 oz diced tomatoes (with juice) and 3 tbsp Aperol to the pot. Simmer uncovered for 15 minutes, stirring occasionally, until tomatoes break down.
3. Step 3: Stir in 1 cup vegetable broth, 1/4 tsp salt, and 2 tbsp fresh basil. Reduce heat to low and simmer for 10 minutes. Stir in 1/4 cup heavy cream, then blend with an immersion blender until completely smooth.