Creamy Tomato Soup (Print Version)
# Ingredients:
01 -
1/3 cup of butter, chopped into five chunks.
02 -
About 3 1/2 cups yellow onions, diced (2 medium ones).
03 -
6 garlic cloves, finely chopped (2 tablespoons).
04 -
1/3 cup plain flour.
05 -
Four cups of unsalted chicken stock.
06 -
Two 28-ounce cans of San Marzano whole tomatoes.
07 -
Three basil sprigs (13 g) and some more chopped for garnish.
08 -
A 4-inch chunk of parmesan rind.
09 -
Sugar to taste, about 2 teaspoons.
10 -
Salt with freshly cracked black pepper.
11 -
Optional: Some creamy heavy cream for serving.
# Instructions:
01 -
Throw butter into a big pot on medium-high heat till melted. Toss in onions and cook for about 10 minutes until they're golden and caramelized.
02 -
Lower the heat to medium. Stir in the minced garlic and cook it for 30 seconds. Mix in the flour and keep stirring for another minute.
03 -
Pour chicken broth while whisking at the same time. Let it cook for a minute until the flour fully dissolves.
04 -
Dump in the tomatoes, basil, parmesan rind, and sugar. Add some salt and pepper to suit your liking. Heat it up until it's close to boiling.
05 -
Turn the heat down low, cover the pot, and let it gently bubble. Stir and scrape the bottom every once in a while. Let it cook for about 25-30 minutes until the tomatoes break down completely.
06 -
Take the pot off the stove. Remove the basil sprigs and parmesan rind. Then puree the soup with an immersion blender till it’s smooth.
07 -
Serve hot. Add a little swirl of cream on each serving if you'd like, then sprinkle with chopped basil.
# Notes:
01 -
Honey works as a good swap for sugar, or just adjust to your taste.
02 -
You can replace heavy cream with half-and-half.
03 -
If you’re using a regular blender, cool the soup slightly and blend in parts.
04 -
Make it thinner by adding extra chicken stock if you prefer.