I have been rummaging through the cabinets and scouring the internet for the last couple of hours trying to find something to make for dinner tonight and I just found this yummy recipe...It's perfect! I love tomato soup this time of year and I love a grilled cheese on the side...it's the ideal combo. There is something about this pair that just seems so homey (I love comfort food) plus the recipe looks super simple. Serve this at your next party in bite size portions...I know your guests will go crazy over this one. Give it a try and let me know what you think.
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
2 tablespoons all-purpose flour
1 28-oz. can crushed tomatoes, with juice
1 1/2 cups low-sodium chicken broth
1/2 cup heavy cream, warmed
Salt and pepper
Preparation
Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.
Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups
Recipe and photo by All You Magazine
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