Friday, April 10, 2015

Tomato Soup

Lunch Option
Classic Tomato Soup
A big warm bowl of tomato soup has comfort written all over it. Prepare this at home with fresh tomatoes, tastes sooo much better than the canned variety. So ditch the can and chop the tomatoes for this heart warming comfort food. Serve with buttered toast for an excellent lunch.

Ingredients: (serves 6)
1 tbsp unsalted butter

1 tbsp olive oil
1 medium red onion, finely chopped
3-4 large cloves of garlic, chopped fine
1 tbsp all-purpose flour
4 cups chicken/vegetable broth
10-12 plum tomatoes
1-2 tsp. sugar
1 sprig fresh thyme or 1/2 tsp dried thyme
Salt and freshly ground black pepper

  1. Blanch the tomatoes. Boil some water in a large pan, add the tomatoes and cook for 2-3 minutes. When you see some skins split open remove them with a slotted spoon into a bowl of cold water. Peel when cool and chop. Keep aside. 
  2. In a large saucepan, heat the oil and butter over medium heat till the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 5-7 minutes. Add the flour and stir to coat the onion and garlic. 
  3. Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a boil while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 30-40 minutes. 
  4. Discard the thyme sprig if using fresh. Let cool briefly and then purée in two or three batches in a blender or food processor. I used a hand blender so could do it in the pan itself. If it looks too thick you can add a little more simmering broth. Season to taste with salt and pepper. 
  5. Serve hot, garnished with one or more of these - fresh herbs, dollop of butter, grated cheese, crisp croutons or a twirl of Crème fraîche.

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