Test Kitchen's Favorite Tomato Soup

Name: Test Kitchen's Favorite Tomato Soup
Prep time: 15 min
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 medium onion, chopped (2 cups); 3 cloves garlic, smashed and peeled; Kosher salt and freshly ground pepper; 2 tablespoons unbleached all-purpose flour; 1 can (28 ounces) whole peeled tomatoes in juice; 2 cups low-sodium chicken or vegetable broth; 2 basil sprigs, plus more leaves, sliced if large, for serving

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Prep Time: 15 minutes

Total: 45 minutes

Servings: 2.5

Cost: $13.48 /serving

Author : Martha Stewart

Ingredients

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2 tablespoons unsalted butter2 tablespoons extra-virgin olive oil, plus more for drizzling1 medium onion, chopped (2 cups)3 cloves garlic, smashed and peeledKosher salt and freshly ground pepper2 tablespoons unbleached all-purpose flour1 can (28 ounces) whole peeled tomatoes in juice2 cups low-sodium chicken or vegetable broth2 basil sprigs, plus more leaves, sliced if large, for serving

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Instructions

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Step 1

Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.

Step 2

Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.