Creamy Tomato Soup

By kelsa94

Ingredients

• 5 tablespoons (2 1/2 ounces) butter
• 1 tablespoon vegetable oil
• 1 cup (about 4 1/2 ounces) chopped onions (2 small-to-medium onions)
• 1 (one) 28-ounce can tomato purée or tomatoes in purée
• 1/2 teaspoon basil
• 1/4 teaspoon thyme
• a couple of shakes of black pepper
• 3 tablespoons King Arthur Unbleached All-Purpose Flour
• 1 can (a scant 2 cups, 14 to 15 ounces) chicken broth
• 1/4 teaspoon baking soda
• 1 to 3 tablespoons sugar, to taste
• 1 (one) 12-ounce can evaporated milk
• 1/2 teaspoon salt

Details

Servings 8
Adapted from kingarthurflour.com

Preparation

Step 1

In a large saucepan, heat the butter and vegetable oil over medium heat. Add the onion and sauté until softened and golden, about 10 minutes. Add the tomatoes, basil, thyme, and black pepper. Bring the mixture to a simmer, and cook for 10 minutes.

In a small bowl, combine the flour and broth, whisking till smooth, and add this mixture to the soup, stirring constantly. Cover and simmer slowly for 25 minutes, stirring occasionally.

If you've used diced tomatoes, purée the soup in a blender or food processor, or use a hand blender. If you've used tomato purée, there's no need to blend; the onion bits will give the soup a bit of body. Return the soup to the stove, and set it on a burner over low-to-medium heat. Stir in the baking soda (the soup will foam up briefly; don't worry, but be sure it's in a big enough pot), the sugar, the milk and the salt. Heat, stirring, to a bare simmer. Serve hot.