Metric Imperial

HERDRecipes

HERD RATING

Tomato soup

Makes/Serves
4

Filed under Soup

by Rob Williams

adapted from America’s Test Kitchens

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp EVO
  • 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

  1. Heat oil and butter in a saucepan over medium-high heat. When butter melts, add onion, garlicand 2 teaspoons of salt. Cook stirring oftenuntil soft and golden, 6-8 minutes.Stir in flou, cook for 1 minute. add tomatoes and juice, broth and basil. bring to a boil, then cover, reduce heat to low and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil.
  2. with an immersion blender puree soup. Taste and season accordingly with salt and pepper.
  3. To serve: divide into 4 bowls, add slivered basil on top and a slight drizzle of EVO.