Only the pure in heart can make a good soup. ~ Ludwig van Beethoven
Soup. The association of soup with healing, home and heart has been around for ages past. It simmered on the stove during the most heartless winter days promising comfort and nourishment. The smell of it became associated with childhood and memories of family, simple times. In my home, dinner takes on a different feel when it is soup. The muscles seem to loosen from the bone, and the mind lets go of the busyness of the day. It becomes a warm blanket to a worn-out soul.
Today’s dinner of tomato soup and grilled cheese are familiar to most all American homes. The recipe I’ve used is an adaptation from Fine Cooking’s Classic Tomato Soup.
Ingredients
2 tbsp extra virgin olive oil
1 tbsp butter
1 large onion, finely chopped
1 large clove of garlic, smashed and peeled
2 tbsp all-purpose flour
3 cups chicken stock
28oz can whole peeled tomatoes
1 ½ tsp sugar
1 sprig fresh thyme
Salt and pepper
Optional ~ 3 tbsp of thinly sliced basil (added after blending as a garnish)
Instructions
In a Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
Add the onion and garlic and cook until soft but not brown, stirring occasionally.
Add the flour and stir.
Add the broth, tomatoes, sugar, thyme and ¼ tsp each of salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture.
Reduce to low, cover and simmer for 40 minutes.
Discard the thyme sprig. If you have an immersion blender, blend until smooth. If you are using a conventional blender, let cool a bit and blend in batches, then return soup to the pot and reheat if necessary.
Adjust seasoning.
Add garnishes if using.
¡Enjoy!
Classic Tomato Soup
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1 Large Onion Finely Chopped
- 1 clove Garlic Smashed And Peeled
- 2 Tablespoons All-purpose Flour
- 3 cups Chicken Stock
- 1 can 28 Oz. Size Whole Peeled Tomatoes
- 1-½ teaspoon Sugar
- 1 sprig Fresh Thyme
- Salt And Pepper
Instructions
- In a Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
- Add the onion and garlic and cook until soft but not brown, stirring occasionally.
- Add the flour and stir.
- Add the broth, tomatoes, sugar, thyme and 1/4 teaspoon each of salt and pepper.
- Bring to a simmer over medium-high heat while stirring the mixture.
- Reduce to low, cover and simmer for 40 minutes.
- Discard the thyme sprig.
- If you have an immersion blender, blend until smooth.
- If you are using a conventional blender, let cool a bit and blend in batches, then return soup to the pot and reheat if necessary.
- Adjust seasoning.
- ¡Enjoy!
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
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