Tomato Soup (Ny Times) Recipe

Name: Tomato Soup (Ny Times)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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
2. Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
3
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
4. Stir in half-and-half and honey. Remove from heat and puree using a hand blender, or allow to cool until no longer steaming and puree in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Tomato Soup (Ny Times) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup (Ny Times)

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