A soup for the winter that will not end. This creamy tomato soup is adapted from a recipe from the King Arthur Flour people. I simplified it a bit and made it gluten-free.
- 5 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 cup chopped onions (1 large or two small onions)
- 1 28 ounce can tomato puree
- ¼ teaspoon thyme
- ½ teaspoon basil
- Freshly ground black pepper to taste
- 2 Tablespoon corn starch
- 2 cups chicken broth
- ¼ teaspoon baking soda
- 2 Tablespoons sugar (or to taste)
- 1 12 ounce can evaporated milk
- 1 teaspoon kosher salt
Melt the butter and olive oil in a soup pot or large saucepan over medium heat, then add the onion and sauté until it is translucent, about 10-15 minutes. Add the tomato puree, thyme basil and a bit of black pepper. Bring to a simmer and cook for 10 minutes.
Meanwhile, measure out the chicken broth in a glass measuring cup and then stir in the cornstarch until it dissolves. Add the broth to the tomato mixture, stirring constantly until it is thoroughly incorporated. Cover the soup and simmer it gently for 30 minutes, stirring occasionally.
Turn the heat up to low/medium and stir in the baking soda – it will foam up for a second but as long as you’ve used a pot that leaves you a few inches at the top it will be fine. Add the sugar, milk and salt and bring it back to a simmer. Taste and correct the seasonings. I found that letting it simmer for a little while longer before serving allows it to develop a little texture.
Serve hot with crackers and cheese, or for those who can have gluten, a grilled cheese on sourdough bread.
Parsenip 