Name: Tomato Soup Recipe
Total time: 45 min
Yield: 4
Cuisine: Indian

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No cream here a butterandflour roux is the secret to this lush, velvety tomato soup. gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. 

How to make Tomato Soup Recipe

Martha Stewart

Crawler

Indian

<p>No cream here a butterandflour roux is the secret to this lush, velvety tomato soup. gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. </p>

Unsalted butter

Extra virgin olive oil,  plus more for drizzling

Medium onion,  chopped

Cloves garlic,  smashed and peeled

Kosher salt and freshly ground pepper

Unbleached all purpose flour

Whole peeled tomatoes in juice

Low sodium chicken or vegetable broth

Basil ,  plus more leaves,  sliced if large,  for serving

Step 1 heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.

step 1

Step 2 working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.

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Tomato Soup Recipe

About Tomato Soup Recipe:

Ingredients for Tomato Soup Recipe

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