Not my recipe lol, but it had the best ratings.
https://cooking.nytimes.com/recipes/1013383-tomato-soup
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TOMATO SOUP
YIELD: 8 servings
TIME: 1 hour
INGREDIENTS
- ½ pound butter
- 1 pound onions
- about 3 medium, cut into 1/4-inch dice
- ½ cup all-purpose flour
- 4 28-ounce cans diced tomatoes
- 1 ¼ cups chicken broth¼ cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon celery salt¾ teaspoon pepper
- ¾ cup half-and-half
- 2 tablespoons honey
PREPARATION
1. In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
2. Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
3. Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
4. Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
YOU ARE READING
Tomato Soup for the Sole 🍅💖🥺
HumorVery touching story T-T pls read uwu ... lmao this was a joke ok? dont take the uwu seriously
