Creamy Tomato Soup

By á-25054

Ingredients

• 2 T butter
• 1/4 th of a yellow onion, finely chopped
• 2 T flour
• 1 28 oz. can crushed San Marzano tomatoes
• 2 cups whole milk
• 3/4 tsp sugar
• 3/4 tsp salt
• 1/4 tsp baking soda

Details

Adapted from eatliverun.com

Preparation

Step 1

Heat the butter in a dutch oven over medium high heat. Add the onions and saute for about five minutes, until soft. Sprinkle the flour over the onions and toss well to combine. Cook for an additional three minutes, stirring often.

Mix the baking soda, salt and sugar in with the diced tomatoes and set aside.

Add the milk and whisk together, then add the tomatoes mixture and bring to a simmer, cooking for about four minutes (the soup will thicken up a little bit while cooking). At this point I also added some dried basil, oregano, and thyme. Blend in the dutch oven using an immersion blender until soup reaches desired smoothness. Serve hot.