Servings: 8 servings
Ingredients
- 2 28-oz cans Whole peeled tomatoes
- 3/4 cup Chicken or vegetable broth
- 2 Tbsp Butter
- 1 Medium onion diced
- 1 Bay leaf
- 1 tsp Brown sugar
- 2 Tbsp Tomato paste
- 2 Tbsp All-purpose flour
- 1/2 tsp Baking soda
- Salt
- Freshly ground black pepper
Instructions
- Drain both cans of tomatoes, reserving juice.
- Add broth to the tomato juice to equal about 3 1/2 cups total. Set tomatoes and liquid aside.
- In a 5-quart pot over medium heat, melt the butter. Add the onion and cook for about 5 minutes until translucent. Add about 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the mixture is thickened.
- Stir in tomato paste and flour. Cook, stirring constantly, for 1-2 minutes.
- Add the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda, and 1/2 teaspoon of salt. Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer until it thickens slightly, about 5-7 minutes.
- Remove from heat and discard the bay leaf. With an immersion blender, puree the soup until smooth and season to taste with salt and pepper, if needed.
Inspired by:
