Creamy Tomato Soup (Print Version)
# Ingredients:
01 -
1/3 cup butter (unsalted), divided into 5 chunks.
02 -
3 1/2 cups diced yellow onion (use about 2 medium onions).
03 -
6 garlic cloves, minced (2 tablespoons).
04 -
1/3 cup regular baking flour.
05 -
4 cups chicken broth (low-sodium works best).
06 -
Two 28-ounce cans of San Marzano tomatoes.
07 -
13g (about 3 sprigs) of whole basil. Extra chopped for finishing optional.
08 -
A 4-inch piece of parmesan cheese rind.
09 -
A couple teaspoons of sugar to taste.
10 -
Salt and cracked black pepper to your liking.
11 -
Optional: Heavy cream for a creamy touch when serving.
# Instructions:
01 -
In a big pot, set butter to melt on medium-high. Toss in the onions and cook for about 10 minutes until they're golden and caramelized.
02 -
Lower the heat to medium. Stir in garlic and let it cook for roughly 30 seconds. Add the flour, stirring nonstop for a minute.
03 -
Slowly pour chicken broth while whisking so everything mixes smoothly. Keep stirring and cook for about a minute until blended.
04 -
Add in tomatoes, basil, the parmesan rind, sugar, then sprinkle in salt and pepper. Let everything come to a mild simmer.
05 -
Turn down to low, put the lid on, and let it simmer. Stir every so often, scraping the bottom. Cook for about 25 to 30 minutes until the tomatoes are softened.
06 -
Take it off the heat, pulling out the basil and parmesan rind. Use an immersion blender to puree everything into a smooth mix.
07 -
Serve hot, adding a swirl of cream and chopped basil on top if you'd like.
# Notes:
01 -
Honey can be swapped in place of sugar, or use more or less to suit your taste.
02 -
Half and half works fine instead of heavy cream.
03 -
If using a regular blender, let the mixture cool a bit and blend in smaller portions.
04 -
Add extra broth to thin out the soup if you prefer a lighter consistency.