Cream of Tomato Soup
 
 
Makes 4 servings
Ingredients
  • 3½ tablespoons unsalted butter
  • 6 tablespoons diced onion
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 bay leaf
  • 1⅛ teaspoons sugar
  • 1⅛ teaspoons sea salt, plus more, to taste
  • ⅜ teaspoon baking soda
  • 1 28 oz. can whole peeled tomatoes, crushed by hand
  • thinly sliced fresh basil and grated Asiago cheese (optional, for garnish)
Instructions
  1. In a large pot, melt butter over medium-high heat. Add onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add flour and cook, stirring constantly, for 2 minutes.
  3. Slowly add milk, bay leaf, sugar and salt; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  4. Add baking soda to tomatoes and stir to combine; add to pot and bring to a boil.
  5. Remove soup from heat and purée. Season with additional salt to taste. Garnish with basil and Asiago cheese, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cream-of-tomato-soup/