TOMATO SOUP (NY TIMES)

TOMATO SOUP (NY TIMES) image

Yield 8 people

Number Of Ingredients 11

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1/2 pound butter (I use half a stick, i.e., 4T, plus a big slosh of olive oil)
1 pound onions (about 3 medium), cut into 1/4-inch dice
1/2 cup all-purpose flour
4 28-ounce cans diced tomatoes
1 1/4 cups chicken broth (I use veggie -- works ok with water, but less flavorful)
1/4 cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt (in a pinch, 1 stalk fresh or 1t dried flakes)
3/4 teaspoon pepper
3/4 cup half-and-half (I start with 1/2 cup & pass more at the table)
2 tablespoons honey

Steps:

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. 2. Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown. 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. Stir in 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.