Easy Dreamy Tomato Soup

Easy Dreamy Tomato Soup

Serves 4 to 6

3½ cups “diced” tomatoes plus juice (if canned) or “fresh” tomatoes blended with skin on

2    cups whole milk

¾   cup “diced” yellow onion

4    tablespoons butter

2    tablespoons all-purpose flour

2    teaspoons granulated sugar

¼   teaspoon baking powder

½   teaspoon dried basil

½   teaspoon dried rosemary

3    “finely minced” garlic cloves

Salt to taste

In a medium to a large saucepan, melt the butter over medium heat. Add in the garlic, basil, rosemary, and onion. Cook for 4 to 5 minutes or until softened and the onion is translucent (do not brown). In increments, stir in the flour with a whisk and slowly stir in the milk.

Stir in the tomatoes, baking powder, and sugar. Turn down the heat and allow the soup to simmer for 8 to 10 minutes. Blending the soup with an immersion blender is ideal. Otherwise, transfer it from the saucepan to a food processor or blender and process (in small batches) until smooth—salt to taste.

Return to the saucepan on very, very low heat until serving time.

Diva Tip:

• When using a blender to mix, do so in increments without overfilling the blender. Also, a dish towel covering the blender’s top will prevent burns.

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