16 Dec 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.
• 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.