Tomato Soup (altered)

食材

6 tbs butter

2 tbs avocado or olive oil

1 yellow onion, diced

1 rib celery, diced

2 ish carrots, diced

2 tablespoons tomato paste

¼ cup all-purpose flour

2 (28-ounce) cans diced tomatoes

⅔ cup chicken broth

½ tbsp kosher salt

½ tsp celery salt

½ tsp pepper

⅓ cup half-and-half

1 tbsp honey

步驟

In a large pot, melt the butter and oil over medium-low heat. Add onions, carrots, and celery and cook gently, stirring occasionally, until soft and translucent.

Add tomato paste and stir until browned, about 30 sec.

If desired, add a teeny bit of vodka to bring out tomato flavor.

Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.

Stir in the tomatoes and their juices, chicken broth, 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.

Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.