This recipe was created after preparing soup from several different recipes. I couldn’t find the receipe that contained everything that I wanted, so I made my own. It is full of fresh tomatoes and has a creamy texture.
1Melt butter in stock pot over medium heat. Add onion and garlic and saute until soft (3-5 minutes). Add garlic and oregano and saute, stirring constantly, until garlic becomes fragrant (about 1 minute).
2Sprinkle flour over mixture and stir until it is fully combined and no lumps of flour are visible. Add sugar, bay leaf, tomatoes, and chicken broth and stir to combine. Reduce heat to low and allow soup to simmer for 45 minutes to 1 hour.
3Scoop soup into a food processor or blender (in about 4 batches) to remove the lumps. Pour the soup through a fine, mesh strainer to ensure that there are no lumps. Once all of the soup has been pureed and run through the strainer, place back into the pot and add in the cream.
4Slowly warm the soup over low heat, stirring frequently, and serve once fully warmed.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.