Serves about 8 cups
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, chopped
1 large garlic clove, chopped
2 tablespoons flour
3 cups of lower-sodium chicken broth
28 ounce can of whole peeled plum tomatoes with liquid
1 1/2 teaspoon sugar
1 sprig of fresh thyme
Kosher salt and freshly ground pepper
(garnish with fresh basil, chives or dill)
In large pot heat oil and butter over medium-low heat until the butter melts.
Add the onion and garlic and cook, stirring occasionally, until soft but not browned.
Add the flour and stir to coat the onion and garlic.
Add broth, tomatoes, sugar, thyme, and 1/4 teaspoon each of salt and pepper.
Bring to simmer over medium-high heat while stirring the mixture to make sure the
flour is not sticking to the bottom of the pan. Reduce heat to simmer and cover for
40 minutes.
Add flour and stir to coat the onion and garlic.
Discard thyme sprig. Let cool briefly and then purée in two or three batches in blender
or food processor.
Return to clean pot and season with salt and pepper for taste. Reheat if necessary.
Serve warm with herb garnish such as basil, dill or chives, and maybe a disc of goat cheese,
a dollop of sour cream, or a parmesan crisp.
I like to put the soup in shot glasses with a small grilled cheese wedge and serve as an
hors d’oeuvre.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large onion, chopped
- 1 large garlic clove, chopped
- 2 tablespoons flour
- 3 cups of lower-sodium chicken broth
- 28 ounce can of whole peeled plum tomatoes with liquid
- 1½ teaspoon sugar
- 1 sprig of fresh thyme
- Kosher salt and freshly ground pepper
- (garnish with fresh basil, chives or dill)
- In large pot heat oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned. Add flour and stir to coat the onion and garlic. Add broth, tomatoes, sugar, thyme, and ¼ teaspoon each of salt and pepper. Bring to simmer over medium-high heat while stirring the mixture to make sure the flour is not sticking to the bottom of the pan. Reduce heat to simmer and cover for 40 minutes.
- Add flour and stir to coat the onion and garlic. Discard thyme sprig. Let cool briefly and then purée in two or three batches in blender or food processor. Return to clean pot and season with salt and pepper for taste. Reheat if necessary. Serve warm with herb garnish such as basil, dill or chives, and maybe a disc of goat cheese, a dollop of sour cream, or a parmesan crisp.
