Tomato Soup

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Tomato Soup

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

Rating

Ingredients

  • 1/2pound butter
  • 1pound onions (about 3 medium), cut into 1/4-inch dice
  • 1/2cup all-purpose flour
  • 4(28-ounce) cans diced tomatoes
  • 1 1/4cups chicken broth
  • 1/4cup sugar
  • 1tablespoon kosher salt
  • 1teaspoon celery salt
  • 3/4teaspoon pepper
  • 3/4cup half-and-half
  • 2tablespoons honey
Set base servings to enable scaling:

Directions

In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.

Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.

Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.

Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Nutrition

Info
Trans Fat: 0 gramsFat: 27 gramsCalories: 403Saturated Fat: 16 gramsUnsaturated Fat: 9 gramsSodium: 819 milligramsSugar: 25 gramsFiber: 9 gramsCarbohydrate: 38 gramsProtein: 7 grams
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Source: https://cooking.nytimes.com/recipes/1013383-tomato-soup