Creamy Tomato Soup
The complex flavor and creamy yet very slightly grainy texture make this soup particularly enticing. And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.
- 5 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup chopped onions 2 small-to-medium onions
- 28- ounce can tomato purée or tomatoes in purée
- 1/2 teaspoon basil
- 1/4 teaspoon thyme
- a couple of shakes black pepper
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 can chicken broth (a scant 2 cups)
- 1/4 teaspoon baking soda
- 1 to 3 tablespoons sugar to taste
- 1 1/2 cups evaporated milk
- 1/2 teaspoon salt (try Caraluzzi's Sea Salt)
- In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes.
- Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.
- In a small bowl, combine the flour and broth, whisking until smooth, and add this mixture to the soup, stirring constantly.
- Cover and simmer slowly for 25 minutes, stirring occasionally.
- If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body.
- Return the soup to the stove, and set it on a burner over low-to-medium heat.
- Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, milk, and salt. Heat to a bare simmer, stirring constantly. Serve hot.
Recipe and photo courtesy of King Arthur Flour.