Tomato soup
Makes/Serves
4
Filed under Soup
by nur cowan
adapted from America’s Test Kitchens
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp EVO (extra virgin olive oil)
- 2 cup diced onion (1 onion)
- 3 garlic cloves peeled and smashed
- to taste kosher salt and pepper
- 2 tbsp unbleached all purpose flour
- 28 oz whole peeled tomatoes in juice (1 can)
- 2 cup chicken broth
- basil sliced for topping
Directions
- Heat oil and butter in a saucepan over medium-high heat.
- When butter melts; add onion, garlic and 2 teaspoons of salt.
- Cook stirring often until soft and golden (6-8 minutes).
- Stir in flour, cook for 1 minute.
- Add tomatoes and juice, broth and basil and bring to a boil.
- Cover, reduce heat to low and simmer until tomatoes are very soft and breaking down (about 20 minutes).
- Discard basil.
- With an immersion blender puree soup. Taste and season accordingly with salt and pepper.
- To serve: divide into 4 bowls, add slivered basil on top and a slight drizzle of EVO.
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