Tomato Soup

My family loves tomato soup, but having it out has kind of ruined the simple canned Campbell’s version for me.  My favorite is at a local chain called Fatz, which is a horrid name for a restaurant.  I digress.  The Tuscan Tomato soup is so amazing there.  Imagine my surprise when one of the waitresses let slip that they don’t really make it in the kitchen, but that it comes in a huge bag they warm up.  I figured if they could make that taste good, whatever I did in the kitchen would taste good, too.  And for once I was right.

This recipe started with the Essential New York Times Cookbook, but I made a couple of adjustments to keep myself from having to go to the store.  Here is what you’ll need:

TOMATO SOUP

  • 12 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1/2 teaspoon thyme
  • 4 basil leaves, chopped
  • salt and pepper
  • 35 ounces tomatoes
  • 1 (10 3/4 ounce) can condensed tomato soup
  • 1/4 cup all-purpose flour
  • 3 3/4 cups chicken broth
  • 1 teaspoon sugar
  • 1 cup heavy cream

 

Directions:

  1. Melt 8 TBSP butter in a large saucepan over medium heat and add the olive oil. Add onion, thyme, basil, and salt and pepper to taste and cook stirring occasionally, until onion is wilted. Whiz up the canned tomatoes in a food processor. Add tomatoes and tomato soup and stir to blend. Bring to simmer and simmer 10 minutes.
  2. Place the flour in a small bowl and add about 5 tablespoons of broth, stirring to blend. Stir this into the tomato mixture, add remaining broth and bring to simmer. Simmer 20 minutes, stirring frequently to prevent scorching.
  3. Add sugar and cream, simmering 5 more minutes, stirring occasionally. Add remaining butter, stir to melt. Serve.
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