Dinner feels different when it’s soup. The muscles loosen from the bone, the mind lets go of the busyness of the day. It becomes a warm blanket to a worn-out soul.
Course Soup
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4
Author www.sanpasqualskitchen.com
Ingredients
2TablespoonsExtra Virgin Olive Oil
1TablespoonButter
1Large OnionFinely Chopped
1cloveGarlicSmashed And Peeled
2TablespoonsAll-purpose Flour
3cupsChicken Stock
1can28 Oz. Size Whole Peeled Tomatoes
1-½teaspoonSugar
1sprig 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.