Classic tomato soup

classic tomato soup

Ingredients :

  1. 2 T bs. extra-virgin olive oil
  2. 1 T bs. unsalted butter
  3. 1 large white onion, finely chopped
  4. 1 large clove garlic, smashed and peeled
  5. 2 T bs. unbleached all-purpose flour
  6. 3 cups homemade or lower-salt chicken broth
  7. 1 28-oz. can whole peeled plum tomatoes (with their juices), puréed
  8. 1 1/2 tsp. granulated sugar
  9. 1 sprig fresh thyme
  10. Kosher salt and freshly ground black pepper
  11. 3 T bs. thinly sliced fresh basil, chives, or dill (or a mix); omit if using one of the garnishes in the sidebar below
classic tomato soup
Yields about 2 quarts, serves 8
  If you grew up on the soup in the red and white can, prepare to be blown away by this light, yet creamy, version.

Instructions :

1. Heat the oil and butter in a 5- to 6-quart Dutch oven over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes.
Add the flour and stir to coat the onion and garlic.
2. Add the broth, puréed tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour doesn’t stick to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
3. Discard the thyme sprig.
4. Let cool briefly and then purée in 2 or 3 batches in a blender or food processor.
Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs (or try one of the creamy garnishes in the sidebar below).

PER SER VING:

 110 C ALOR IES  | 3g PRO TEIN | 11g C ARB | 5g TOTAL FAT | 1.5g S AT FAT | 3g MONO FAT | 0.5g PO LY FAT | 5mg CHO L | 430mg SOD IUM | 2g FIBER

Garnishes Add a Creamy Touch :

  Sour cream, goat cheese, and Parmesan garnish In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced fresh chives, and 1 Tbs. extra-virgin olive oil.
Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.
  Crème fraîche, herb, and horseradish garnish In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Join our group on Facebook: 

ONLY 4 INGREDIENTs

Other recipes Main Dishes : Here
Resource : Fine cooking comfort food cookbook
Share the post