A simple yet satisfying tomato soup adapted from Ted's Bulletin, an upscale comfort food diner in Washington. A generous swirl of half-and-half adds richness, while honey lends a subtle, earthy sweetness. Perfect paired with a golden grilled cheese.
By mansi
Servings
8
0.5 lb Butter
3 piece Onions
0.5 cup All-purpose flour
4 can Diced tomatoes
1.25 cup Chicken broth
0.25 cup Sugar
1 tbsp Kosher salt
1 tsp Celery salt
0.75 tsp Black pepper
0.75 cup Half-and-half
2 tbsp Honey
Calories
339 kcal
Protein
7g
Carbs
36g
Fat
21g
Fiber
1g
Sugar
14g
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Build the Base
1. In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
0.5 lb Butter,
3 piece Onions
2. Add flour and stir until the mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
0.5 cup All-purpose flour
Simmer the Soup
3. Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt, and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
4 can Diced tomatoes,
1.2 cup Chicken broth,
0.2 cup Sugar,
1 tbsp Kosher salt,
1 tsp Celery salt,
0.8 tsp Black pepper
Finish & Serve
4. Stir in the half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
0.8 cup Half-and-half,
2 tbsp Honey
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By mansi
