Tomato Soup
Inspired by this one: http://www.finecooking.com/recipes/meyers-classic-tomato-soup.aspx
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2 Tb extra-virgin olive oil
-
1 Tb butter
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1 large white onion, finely chopped
- 2 large cloves garlic, smashed, peeled and chopped
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2 Tb all-purpose flour
-
3 cups chicken broth
-
28-oz. can diced or crushed plum tomatoes
-
1 tsp. sugar
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1 sprig fresh thyme
- 1 Tb+ dried or 3 Tb fresh basil (more or less)
- 1/2 Tb+ dried or 1 1/2 Tb fresh oregano
- handful chopped fresh Italian parsley or cilantro
-
salt and freshly ground black pepper
- 5-6 oz plain yogurt
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chives or Italian parsley or cilantro
- croutons
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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