Best Tomato Soup (Print Version)
# Ingredients:
01 -
1/3 cup unsalted butter, cut into 5 pieces.
02 -
3 1/2 cups chopped yellow onion (2 medium).
03 -
2 tablespoons minced garlic (6 cloves).
04 -
1/3 cup all-purpose flour.
05 -
4 cups low-sodium chicken broth.
06 -
2 (28 oz) cans San Marzano tomatoes.
07 -
3 basil sprigs (13g), plus more chopped for serving.
08 -
1 (4-inch) parmesan rind.
09 -
2 teaspoons granulated sugar, or to taste.
10 -
Salt and freshly ground black pepper.
11 -
Heavy cream for serving (optional).
# Instructions:
01 -
Melt butter in a large pot over medium-high heat. Add onion and saute until slightly browned and caramelized, about 10 minutes.
02 -
Reduce heat to medium, add garlic and saute 30 seconds. Add flour and cook, stirring constantly, 1 minute.
03 -
While whisking slowly pour in chicken broth. Cook and whisk until flour has blended in, about 1 minute.
04 -
Add tomatoes, basil, parmesan, sugar and season with salt and pepper to taste. Bring to a light simmer.
05 -
Reduce heat to low, cover and let simmer, stirring occasionally. Scrape along bottom of pot when stirring. Cook about 25-30 minutes until tomatoes break down.
06 -
Remove from heat. Remove basil sprigs and parmesan rind then use an immersion blender to puree soup until smooth.
07 -
Serve warm topping servings with swirl of cream if desired and chopped basil.
# Notes:
01 -
Can substitute honey for sugar or adjust amount to taste.
02 -
Can use half and half instead of heavy cream.
03 -
If using regular blender, let soup cool slightly and blend in batches.
04 -
Can thin soup with additional broth if desired.