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“From Bountiful by Diane Cu and Todd Porter. If your tomatoes are firm or a bit off season, you will want to simmer them for 30 minutes before blending and add a bit more sugar.”

Ingredients Nutrition


  1. In a large pot, heat the oil over medium heat. Add the celery and onion and cook until softened. Add the tomatoes, parsley, and basil.
  2. Raise the heat to medium high and bring the mixture to a simmer, then reduce the heat to medium and cook for 10 minutes. Remove the pot from the heat. In batches, transfer the mixture to a blender and blend neil smooth. Strain through a sieve into a large, clean pot.
  3. In a small saucepan, melt the butter over medium-high heat. Whisk in the flour, stirring frequently. Continue to cook until the mixture i golden brown and has a slightly nutty aroma.
  4. Heat the pureed mixture to a simmer. Ladle 1 cup of the mixture into the flour and butter mixture and whisk to combine. Pour this combination into the large pot of pureed tomatoes and stir to combine. Simmer for 5 minutes.
  5. Add the brown sugar, salt, cream, and milk, then taste for seasoning. Add additional sugar or salt to taste. Garnish with a thyme sprig and serve hot.

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