Creamy Tomato Soup
5 tablespoons (2 1/2 ounces) butter
1 tablespoon vegetable oil
1 cup (about 4 1/2 ounces) chopped onions (2 small-to-medium onions)
1 (one) 28-ounce can tomato purée or tomatoes in purée
1/2 teaspoon basil
1/4 teaspoon thyme
a couple of shakes of black pepper
3 tablespoons Unbleached All-Purpose Flour
1 can (a scant 2 cups, 14 to 15 ounces) chicken broth
1/4 teaspoon baking soda
1 to 3 tablespoons sugar, to taste
1 (one) 12-ounce can evaporated milk
1/2 teaspoon 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 till 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, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot. Yield: about 8 cups, about 8 servings.
Nutrition information per serving (1 cup, 239g): 205 cal, 13.0g fat, 5g protein, 12g complex carbohydrates, 4g sugar, 2g dietary fiber, 34mg cholesterol, 607mg sodium, 444mg potassium, 157RE vitamin A, 18mg vitamin C, 1mg iron, 166mg calcium, 142mg phosphorus.
To make vegan substitute vegetable broth for chicken broth.
Trust me on this one - you will never eat the canned stuff again.
This recipe is also from King Arthur Flour. I served it with grilled cheese sandwiches for supper!
