Tomato Soup Recipe

 



Ingredients

1/3 cup unsalted butter

3 1/2 cups chopped yellow onion 

2 Tbsp minced garlic 

1/3 cup all-purpose flour

4 cups low-sodium chicken broth

2 (28 oz) cans San Marzano tomatoes

3 basil sprigs (13g).




1 (4-inch) parmesan rind

2 tsp granulated sugar

Salt and freshly ground black pepper

Heavy cream


Instructions


Melt butter in a large pot (6 quart) over medium-high heat. Add onion 

and saute until slighlty browned and caramelized, about 10 minutes.

Reduce heat to medium, add garlic and saute 30 seconds. Add flour

 and cook, stirring constantly, 1 minute.






While whisking slowly pour in chicken broth. Cook and whisk until 

flour has blended in, about 1 minute.

Add in tomatoes, basil, parmesan, sugar and season with salt and 

pepper to taste. Bring to a light simmer.

Reduce heat to low, cover and let simmer, stirring occasionally . Cook

 about 25 - 30 minutes until tomatoes start to break down.

Remove from heat. Remove basil sprigs and parmesan rind from soup

 then use an immersion blender to puree soup until smooth.

Serve warm topping servings with swirl of cream if desired and 

chopped basil.




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