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Thursday, April 4, 2013

Creamy Tomato Soup



Creamy Tomato Soup
Yield 4 ½ cups
3 ½ tablespoons butter   
½ cup chopped onion
1 clove of garlic (minced or put through a garlic press)
3 tablespoons flour
½ teaspoon basil
2 cups chicken broth  (I use 1 TBL of chicken soup base added to 2 cups water)
1 teaspoon sugar
2 cups chopped tomatoes (fresh or canned)
2/3 cup half and half
Melt the butter in a saucepan. Add the onion and basil and cook until onion is translucent. Add garlic and sauté for about 30 seconds. Sprinkle in the flour and whisk to make a roux. Slowly add the chicken broth and continue to whisk as the mixture thickens. Cook for at least  1 minute, following the boil; then add the sugar and tomatoes and just bring back to a boil. Reduce the heat and simmer for at least 20 minutes (longer for fresh tomatoes). Just prior to serving, add the half and half. Refrigerate leftovers and reheat as needed.


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