Basic Tomato soup

Recipe from Ted’s Bulletin

Adapted by Jennifer Steinhauer -New York Times

Yield: 8 servings

Notes: I made approximately a quarter of this amount and it was enough for 3 or 4. You have to use good Italian canned San Marzano tomatoes from Italy. 

(2 medium onions, chopped, 1 T flour, 1 28oz. can whole tomatoes, ¾ cup chicken broth -from bouillon is ok, salt and pepper, cream vs. half and half is fine. I omitted the celery salt, sugar and honey

Per reader notes, I added a chopped celery stalk with the 2 onions at the beginning. Also a small chopped carrot.

Ingredients

½ pound butter

1 pound onions (about 3 medium), cut into ¼-inch dice

½ cup all-purpose flour

4 (28-ounce) cans diced tomatoes

1¼ cups chicken broth

¼ cup sugar

1 tablespoon kosher salt

1 teaspoon celery salt

¾ teaspoon pepper

¾ cup half-and-half

2 tablespoons honey

Preparation

Step 1

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.

Step 2

Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.

Step 3

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.

Step 4

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.