Tomato Soup
A creamy tomato soup. Perfect side for grilled cheese.
Ingredients
- 5¾ cups diced tomatoes
- 3 cups chicken broth
- 1 tbsp granulated sugar
- 2 tsp kosher salt
- 2 yellow onions
- 2 large jalapeños
- 3 garlic cloves
- 2 bay leaves
- 1½ tsp ground pepper
- 2 tsp crushed red pepper flakes
- ½ cups unsalted butter
- ⅓ cups flour
Utensils
- Large bowl
- Large pot
- Small saucepan
- Food processor or blender
Instructions
- Mix tomatoes, broth, salt, and sugar in a large bowl.
- Sauté the onions and jalapeños in olive oil in a large pot. Add the garlic once the onions are translucent, and brown it.
- Add the tomato mixture. Bring to a boil and simmer for 30-40 minutes. Cool. Remove the bay leaves.
- While the tomato mixture cools, make a roux: melt the butter in a small saucepan over medium-low heat, add the flour once the butter has melted, then cook over medium heat for about a minute.
- Purée the cooled mixture until the only visible solids left are seeds and skin. Strain the purée back into the pot.
- Gently heat the purée over medium-low heat, stirring regularly. Add the roux and reduce the heat to low once it's well mixed.
- When it reaches a good temperature, serve with a garnish of basil and a crouton.
Notes
- The olive oil, basil, and crouton were never written into the ingredient list.
Small Saucepan
For syrups, sauces, and anything that needs a small volume brought up gently.
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