WINTER TOMATO SOUP

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Few things are more satisfying than to come home from work or a hard day's play in the winter cool and treat yourself and friends to a hearty, warm bowl of soup. This recipe is not only easy, it's nourishing. Serve with some sourdough or French bread that's been warmed in the oven for a crispy crust and soft center.

WINTER TOMATO SOUP


Courtesy of Chef Jackie Olden © 2011

1/2 cup butter
2 tablespoons olive oil
1 large onion, thinly sliced (about 2 cups)
1 teaspoon thyme
1 teaspoon basil
Salt and pepper to taste
1 (2-pound 3-ounce) can Italian tomatoes
3 tablespoons tomato paste
3 3/4 cups chicken broth
4 tablespoons flour
1 teaspoon sugar
1 cup heavy cream

In a saucepan, melt butter and add olive oil, onion, thyme basil, salt and pepper. Cook, stirring, until onion wilts. Add tomatoes and tomato paste. Simmer 10 minutes. Blend together 5 tablespoons of the chicken broth and the flour. Add this to the soup, stir, then add the rest of the broth. Simmer 30 minutes, stirring often to prevent burning. Puree 2 cups at a time in the blender; return to heat. Add sugar and cream. Simmer 5 minutes more.

Yield 8 servings

Alternative ingredients: add 3 cloves of chopped garlic; substitute vegetable broth for a vegetarian option; substitute fresh chopped tarragon or cilantro instead of the thyme and basil for a different flavor profile; substitute arrowroot or other alternative thickener instead of flour for a reduced gluten recipe; add a tablespoon of brandy or sherry just before serving. Have fun with your kitchen!