Monday 22 April, 2019

Loop Sunday Lunch: Classic Tomato Soup

What's for lunch?

With the weather set up like this, soup is on the menu! Try this class tomato soup recipe from Martha Stewart Living, that's ready in one hour.


Classic Tomato Soup



4 tablespoons (1/2 stick) butter

2 tablespoons olive oil

1 medium onion, chopped

Coarse salt and ground pepper

1/4 cup all-purpose flour

3 tablespoons tomato paste

2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)



In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.

To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

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