Homemade Tomato Soup
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped (NOTE our large, fresh cloves are much stronger!!)
- 1 teaspoon chopped fresh thyme or parsley
- 3 pounds of tomatoes, preferably plum/sauce tomatoes or a mix of sauce and slicing tomatoes–Cut into 1-inch chunks
- 4 cups chicken broth or vegetable broth
- 1/2 cup half-and-half (optional)
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in tomatoes with their juice. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes or until tomatoes start to lose their form.
- Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and salt and peppers.
from Eating Well, Mar/Apr 2011