Prep 15 mins
Cook 12 mins
This is from Qu'est-ce qu'on mange Volume 3. I did this recipe so many times when I was living with my parents. It was always a success with guest. And it's so simple.
- 1⁄4 cup butter
- 1 onion, finely chopped
- 2 tablespoons flour
- 2 cups milk
- 28 ounces crushed tomatoes
- herbs, to taste
- salt and pepper
- Melt butter in a saucepan.
- Cook onion 5 minutes, just to soften it. Do not let it begin to golden.
- Sprinkle with flour and stir about 30 seconds.
- While stirring, add gradually milk.
- Bring to boil stirring constantly.
- Add tomatoes and keep cooking while stirring until it begins to simmer.
- Season with herbs (it can be parsley, chive, celery leaves, thyme and basil).
- Add salt and pepper.
Nice, creamy and quite thick tomato soup - I pureed it a bit to incorporate the onions into the tomatios and thenI added some dried parsley and a bunch of fresh basil. I will probably add some broth to our left overs as we found it a bit on the thick side.
This soup is so full of flavor and brings such warmth and comfort on a cold wet day. Really enjoyed the addition of both the onions and herbs, bring new life to an old favorite. Made as written and then pureeing somewhat with the emulsifier. Thanks for the post.
I used fresh tomatoes instead of canned. Very nice fresh soup. I added some fresh basil. Made for Everyday is a Holiday Tag