Warm Up the Soul With Classic Tomato Soup
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 bones, and the mind lets go of the business 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.
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
28-oz 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)
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!