Tomato Soup

Inspired by this one:

In a 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, basil, oregano, and italian parsley, salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes, near the end of this time period, remove thyme prig and stir in plain yogurt.

Top with fresh herbs and croutons.

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