15 Minute Pantry Tomato Soup

• portionen: 4 Servings

Zutaten

3 tablespoons unsalted butter

1 large onion, finely diced (about 1 ½ cups)

Pinch of red pepper flakes

½ teaspoon dried oregano

1 tablespoon all-purpose flour

Two 28-ounce cans whole tomatoes (high quality, like Muir Glen), with their juice

½ cup whole milk or heavy cream

Kosher salt and freshly ground black pepper

2 tablespoons whiskey, vodka, or brandy (optional)

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh herbs, such as parsley, basil, or chives (optional)

Extra-Cheesy Grilled Cheese Sandwiches

Anweisungen

Melt the butter in a medium saucepan over medium-high heat. Add the onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes.

Add the pepper flakes and oregano and cook, stirring, until fragrant, about 30 seconds.

Add the flour and cook, stirring, for 30 seconds.

Add the tomatoes, with their juice, and stir, scraping the flour up off the bottom of the pan.

Add the milk or cream and cook, stirring occasionally and breaking up the tomatoes with the spoon, until the whole thing comes to a boil. Reduce to a simmer and cook for 3 minutes.

Remove the soup from the heat and puree using an immersion blender. Or transfer to a standing blender, in batches if necessary, and puree, starting on low speed and gradually increasing to high, then return to the pan.

Season the soup to taste with salt and pepper. Stir in the whiskey, if using, and bring to a simmer.

Serve immediately, topping each serving with a generous drizzle of olive oil, a sprinkle of herbs, and if you like, a crack or two of freshly ground pepper, with the sandwiches alongside.

Notizen

From: The Food Lab pg. 208