Creamy Tomato Basil Soup
 
 
Makes 6 servings
Ingredients
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 28 oz. can whole peeled tomatoes with basil, crushed by hand
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon freshly ground black pepper
  • 2 cups chicken broth
  • 3 tablespoons all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt, plus more, to taste
  • ¼ teaspoon baking soda
  • 1½ cups evaporated milk
  • salt and pepper croutons (see notes)
  • fresh basil (optional, for garnish)
Instructions
  1. In a large pot, heat butter and olive oil over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add tomatoes, thyme and pepper and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
  3. In a medium bowl, whisk together the chicken broth and flour. Slowly add mixture to pot; stir and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 25 minutes.
  4. Remove soup from heat and purée. Add sugar, salt, baking soda and evaporated milk and cook until heated through, 1-2 minutes. Season with additional salt to taste.
  5. Garnish with croutons and basil, if using.
Notes
To make croutons, preheat oven to 375 degrees. Cut bread into ¾" cubes. Coat a baking sheet with cooking spray. Spread bread cubes in a single layer on the baking sheet; coat bread with more cooking spray. Season with salt and pepper. Bake for 10 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-tomato-basil-soup/