The chilly, rainy weather today put me in the mood for the ultimate classic comfort food: grilled cheese and tomato soup. The soup only takes about 30 minutes to make so it’s an easy weeknight meal.
Tomato Soup
2014-04-15 16:33:18
Serves 4
Prep Time
10 min
Cook Time
30 min
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons flour
- 1 28 oz. can plum tomatoes (preferably San Marzano)
- 2 tablespoons tomato paste
- 3 cups vegetable or chicken broth
- 1 tablespoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 3 tablespoons thinly sliced fresh basil
Instructions
- In a 5-6 quart pot, heat the butter and olive oil over medium-low heat until the butter is melted.
- Add in onion and garlic and cook, stirring occasionally, for about 8 minutes until the onion is soft.
- Add flour, and stir to evenly coat the onion in garlic.
- Add in tomato paste, canned tomatoes, broth, sugar, thyme, bay leaf, and salt and pepper, stir, and then cover and simmer for about 30 minutes.
- Remove pot from heat, discard bay leaf, and use an immersion blender to puree until smooth.
- Stir in basil.
Adapted from Perla Meyers, Fine Cooking Issue 91
Adapted from Perla Meyers, Fine Cooking Issue 91
Seasoned to Impress https://seasonedtoimpress.com/
