Creamed Tomato Soup
Simple, fragrant and satisfying, this creamy, buttery tomato soup is great for dinner or a lunchbox thermos.
1/4 cup butter - divided use
2 tablespoons vegetable oil
2 onions, chopped
1/2 teaspoon crushed dried thyme
1/2 teaspoon crushed dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 (28-ounce) cans diced tomatoes, undrained
5 tablespoons tomato paste
6 cups chicken broth
1/3 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1 cup whipping cream
1 cup milk
- Melt half the butter with the oil in a deep, heavy pan over medium heat. Add onions to hot pan; sprinkle with thyme, basil, salt, and pepper. Sauté seasoned onions, stirring occasionally, until tender, 8 to 10 minutes. Stir in tomatoes (with juice) and tomato paste; simmer for 18 to 20 minutes, still stirring occasionally.
- Gradually combine chicken broth and flour, whisking to mix well. Add broth mixture to the tomato mixture; continue to simmer, covered, over low heat, for about 30 minutes. Stir occasionally to prevent the soup from sticking to the pan.
- Remove from heat and allow to cool. Purée in a food processor or blender, straining out any remaining solids or seed. Return to the kettle, reheat, and stir in sugar, cream and milk. Simmer a few minutes, whisking in remaining butter just before serving.
Makes 12 servings.