TOMATO SOUP RECIPE - NYT COOKING
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.
Provided by Jennifer Steinhauer
Total Time 1 hours
Yield 8 servings
Number Of Ingredients 11
Steps:
- 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 Facts : @context http//schema.org, Calories 402, UnsaturatedFatContent 9 grams, CarbohydrateContent 38 grams, FatContent 27 grams, FiberContent 9 grams, ProteinContent 6 grams, SaturatedFatContent 16 grams, SodiumContent 814 milligrams, SugarContent 25 grams, TransFatContent 1 gram
SATISFYING TOMATO SOUP RECIPE: HOW TO MAKE IT
After craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, 2-4 minutes. Add remaining ingredients, except for optional fresh basil. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 76 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 13g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable
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