Creamy Tomato soup

By EFFcow

From David Venable's Comfort Foods That Take you Home

Ingredients

• 2 TBLSP unsalted butter
• 2 TBLSP extra vvirgin olive oil
• 1 large onion, chopped
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 1 TBLSP minced garlic
• 2 TBLSP all purpose flour
• 1 28 oz. can whole peeled tomatoes
• 2 TBLSP tomato paste
• 1 tsp sugar
• 3 cups vegatable broth
• 1/2 cup heavy cream

Preparation

Step 1

To make the soup, heat the butter and olive oil in a large stock pot or Dutch oven over low heat. Add the onion, slat, and pepper. Cook, stirring occasionally, until the onion is soft, 6 to 8 minutes. Add the garlic and cook for 2 minutes more. Sprinkle with the flour to make a roux , and stir constantly for 3 minutes more.
Stir in the tomatoes, tomato paste, sugar and vegetable broth. Bring the mixture to a boil, then reduce the heat, cover and simmer for 30 minutes. Taste the soup and add salt and pepper, if necessary. Remove the soup from the heat and allow it to cool slightly. Working in batches, puree the soup in a food processor or blender. (Alternatively, puree the soup in the pot with an immersion blender.) Return the soup to the pot and stir in the cream. Reheat over low heat just until hot. Do not boil.