|Classic Tomato Soup|
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
28-oz. can whole peeled plum tomatoes (include the juice) I use San Marzano tomatoes* and break them up with a potato masher'
1-1/2 tsp. sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three
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 (I use the instant flour) and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, 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. I use the immersion blender to do this right in the pot I cook the soup in. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs.
*San Marzano is a variety of plum tomato, usually grown in Italy. I is hard to fine in Nova Scotia but they do sell it at Costco. Hopefully it will be easier to find as we discover Italian markets on our travels.