I don’t know about you all, but everyone in my house seems to have been sick the past month. First, it was T for a week, then me the next week and now my husband. Let’s just hope that it doesn’t come back around! I’ve been making never ending soups this month since it’s the only thing that felt good going down, this one seemed to be a favorite, it was pretty simple to make and was so fresh with all the plump tomatoes.
One trick I learned when making fresh tomato soup from watching Jamie Oliver once was to use a mixture if tomatoes if you can, and even leave the stem on a few, when you blend it all up it makes the flavors just burst.
2 tablespoons butter
1/2 small white onion, diced
1 celery stalk
2 cloves of garlic, minced
2-1/2 tablespoons all-purpose flour
2-1/2 cups chicken or vegetable broth
4 cups chopped tomatoes (I use a mix of tomato, plum and regular)
2 parsley springs
1 thyme sprig
1 bay leaf
1/2 cup heavy cream
Salt and pepper, to taste
1. In a saucepan on medium heat, add butter, onion and garlic, cook until tender, then add celery and carrot, cook about 8 minutes.
2. Add the flour, and stir for a few minutes, mixing well. Add the broth and tomatoes, then raise heat to get to a full boil, mixing continuously. Add parsley, thyme and bay leaf, then reduce heat to simmer and allow to cook for 30 minutes.
3. Discard the parsley, thyme and bay leaf. With a stick blender, mix the soup until smooth in the pot. Whisk the heavy cream and salt into the soup and season with pepper to taste.
Yields: 3 servings