Summer Chream of Tomato Soup

"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."
 
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Ready In:
30mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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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