Classic Tomato Soup
Our grown-up version of the childhood favorite is sweet and aromatic, and totally delicious. Garnish with parmesan croutons and a drizzled of sour cream, if you like.
PREP TIME: 5 minutes
COOK TIME: 1 hours 0 minutes
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large white or yellow onion, finely chopped
1 large clove garlic, smashed and peeled
1 teaspoon allspice
2 tablespoons all-purpose flour
3 cups vegetable broth
28-oz. can whole peeled tomatoes, puréed (include the juice)
1-1/2 teaspoons sugar
1 sprig fresh thyme
Salt and freshly ground black pepper, to taste
In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, allspice and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper.