Monday, April 6, 2009

Creamy Tomato Basil Soup

This was oh so good, very comforting. This soup keeps for a week in the fridge, and reheats well. Perfect alone or with a grilled cheese sandwich. I will definitely being making this again, and I'm a bit sad that I'm out of leftovers. Also, I highly recommend using fresh tomatoes instead of canned, yes it's more work but very well worth it.

Cream of Tomato Soup:

Food Network: Sara Moulton

2 tablespoons butter
1 medium onion, chopped
1 small carrot, peeled and finely diced (I used 2 small carrots)
2 tablespoons flour
2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved (I used fresh)
2 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon fresh basil or 1/2 teaspoon dried basil
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup light cream or milk (I used 1/2 c. heavy cream & 2/3 c. milk-2%)
Salt and pepper to taste

1. In a large non-reactive saucepan, melt butter over medium heat.
2. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes.
3. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color.
4. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf.
6. Bring to a boil.
7. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes.
8. Remove and discard bay leaf.
9. Puree soup until smooth using an immersion blender.
10. Return to pan and stir in cream.
11. Season with salt and pepper, to taste.
12. Simmer until heated through, 3 to 5 minutes, and serve.

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