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. 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. |
