I really like soup, but I won't eat canned soup because it is overly processed and full of salt. I was really grateful, then, to find out how easy it is to make tomato soup.
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
2 large cloves of garlic
2 Tbs. all-purpose flour
3 cups lower-salt chicken or vegetable stock - I use Frontier instant vegetable broth, which I buy in bulk
28-oz. can whole peeled San Marzano tomatoes, puréed (include the juice)
1-1/2 tsp. sugar
1 sprig fresh thyme (or substitute about 1 tsp. of good dried thyme, adding it when the soup is at the simmer)
Salt and freshly ground black pepper
3 Tbs. thinly sliced fresh basil
Heat the oil and butter over medium-low heat in a 5- to 6-quart Dutch oven that won't react to the acidity of the tomatoes. When the butter is melted and stops foaming, add the garlic (put through a press) and the onions and cook until soft but not browned. Add the floor to the pan, stir it in thoroughly, and let it cook for a minute.
Add the broth, tomatoes (which I just crush with my hand in a large bowl), sugar--do not omit this--thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring to prevent sticking. Reduce the heat to low, cover, and simmer for 40 minutes.
Discard the thyme and let the soup cool for about ten minutes. Then, carefully blend it in a blender or a food processor in 2-3 batches. Return the soup to the pot, taste, and add the basil and more salt and/or pepper as needed. If you want it to be really good, let it cool, then refrigerate it for 24 hours before reheating and serving it (warm but not hot). The recipe says it will keep in the refrigerator if you bring it to a boil every two days and that it can even go into the freezer for up to three months.
edited so that it correctly reads "but not browned."
