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Tomato Soup

Source of Recipe


From "Craig Claiborne's: A Feast Made for Laughter"






List of Ingredients



• 3/4 cup butter
  
• 2 Tbsp olive oil
  
• 1 large onion, thinly sliced (about 2 cups)
  
• 2 sprigs fresh thyme (or 1/2 tsp dried)
  
• 4 fresh basil leaves, chopped (or 1/2 tsp dried)
  
• Salt and freshly ground pepper to taste
  
• 2-1/2 lbs. ripe, fresh tomatoes, cored (or one 2-pound, 3-ounce can imported Italian tomatoes)
  
• 3 Tbsp tomato paste
  
• 1/4 cup all-purpose flour
  
• 3-3/4 cups chicken stock (or canned chicken broth)
  
• 8 slices crusty, day-old French bread
  
• 1 large clove garlic, split
  
• 8 tsp (approx.) olive oil
  
• 1 tsp sugar
  
• 1 cup heavy cream
  






Instructions



1. Heat 1/2 cup of the butter in a kettle and add the 2 tablespoons olive oil. Add the onion, thyme, basil, salt and pepper. Cook, stirring occasionally, until the onion is wilted. Add the tomatoes and tomato paste and stir to blend. Simmer, uncovered, for 10 minutes.
   
   
2. Place the flour in a small mixing bowl and add about 5 tablespoons of the stock, stirring to blend. Stir this into the tomato mixture. Add the remaining stock and simmer 30 minutes, stirring frequently all over the bottom of the kettle to make certain that the soup does not stick.
   
   
3. Preheat the oven to 400º F.
   
   
4. To make croutons: Rub the bread slices on both sides with the garlic, then brush generously with the 8 teaspoons olive oil. Place the bread on a rack or baking sheet until golden, turning once if necessary.
   
   
5. Put the soup through the finest sieve or food mill possible. Return it to the heat and add the sugar and cream. Simmer, stirring occasionally, about 5 minutes. Add the remaining butter, swirling it around in the soup.
   
   Top each portion of soup with a crouton.