Creamy Tomato Soup Shortcut
Lovely and warming and so easy.
ING 4 tbsp butter, ½ cup diced onion 2 tbsp all-purpose flour 2 cups milk
preferably whole milk, no more than ¼ tsp b/soda, 3 ½ cups canned diced
tomatoes w/ juices, 2 tsp sugar, salt to taste
INSTRUCTIONS Heat butter on med. Add onion and 1/2 tsp kosher salt. Cook until softened and translucent (not browned), about 6 minutes. Stir in the flour and cook one minute, stirring constantly, then gradually whisk in milk. Add baking soda (food science tip), tomatoes, sugar and 1 tsp more salt. Simmer 10 minutes, then blend with an immersion or regular blender (see note below). Add more salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned (see note below).
Serve w/ spoonful of sour cream, homemade croutons, a melty grilled cheese sandwich on the side. Sprinkle with a crack of black pepper, if you like, and/or drizzle with a little heavy cream or olive oil.
NOTES On seasoning to taste, use about 2 tsp k/salt, but it depends if the butter is salted and amt of salt in canned tomatoes. To blend the soup in a regular blender, you must work in small batches as hot liquids will erupt. Do a few ladle-fuls at a time, pour the pureed soup into another pot, and continue until all the soup is pureed.