This is the best tomato soup recipe there is. It’s easy, flavorful, and my boys love it with grilled cheese. I found it through a friend years ago, and believe it’s originally from the New York Times Cookbook. Enjoy!
8 tbsp. butter
2 tbsp. olive oil
1 large onion thinly sliced
2 sprigs of thyme or 1/2 tsp. dried
4 basil leaves chopped
1 35 oz. can of whole tomatoes
3 tbsp. tomato paste
1/4 cup. of flour
1 QT. chicken stock
salt. and pepper
Melt butter (you can use less if you choose) over medium heat. Add olive oil, onion, thyme, basil, and salt and pepper. Cook until onion is wilted, about 8 minutes. Add tomato paste and tomatoes. Bring to a simmer for 10 minutes. Whisk flour with 5 tbsp. broth in a separate bowl and add to soup. Simmer for 20 more minutes over low heat, stirring frequently to avoid scorching. Blend together with an immersion blender. Feel free to add coconut or greek yogurt, or creme fraiche when serving.
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