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Creamy Tomato Soup




Source of Recipe


Moosewood Restaurant Daily Special (Clarkson Pottor, 1999)


List of Ingredients




1 tbsp. olive oil
1 tbsp. butter
1 cup diced onion
4-6 cloves minced garlic
3/4 cup diced celery +leaves
1 tsp. salt
1/2 tsp. dried oregano
1/8 tsp. red pepper flakes
1 cup water
4 cups tomato juice
1/2 tsp. sugar
2 cups half & half
3 tbsp. flour
dissolved in 1/4 c. water
2 medium chopped tomatoes
1/4 cup chopped fresh basil

Recipe



Warm the olive oil and butter in a nonreactive soup pot. Stir in the onions, garlic and celery, cover, and sauté on medium heat for 15 minutes. Add the salt, oregano and red pepper flakes, and cook for another 3 to 4 minutes. Add the water, tomato juice and sugar, cover and gently simmer for 20 to 25 minutes, stirring occasionally.

When the vegetables have simmered for about 20 minutes, carefully heat the half-and-half in a saucepan until hot but not boiling. Meanwhile, strain the simmered vegetables and broth through a sieve or food mill. Discard the vegetables and return the broth to the soup pot. Stir the flour mixture until smooth, and whisk it into the broth. Cook on medium heat, stirring constantly until thickened, about 5 minutes, then gradually whisk in the hot half-and-half. Add the chopped tomatoes and basil, and heat the soup to just below the boiling point. Serve immediately.