Awesome Tomato Soup!!!

For anyone who read my Bad Pancakes post this summer, you would know how immature in the art of cooking I am. Well, about a week ago I made some AMAZING tomato soup and AMAZING artisan bread. I changed the tomato soup recipe a bit. Here is my fabulous tomato soup recipe:

Lyssa’s Tomato Soup

Prep Time: 15 mins   

Cook Time: 25 mins    

Ingredients

Serves 8

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 large onions, chopped

• 2 large cloves garlic, minced

• 4 ribs celery, chopped

• 2 tablespoons all-purpose flour

• 10 large super-ripe tomatoes (about 4 pounds), coarsely chopped (or 7 tomatoes and one can of chopped tomatoes)

• 2 teaspoons sugar

• 5 leaves fresh basil + 2 tablespoon chopped

• 1 ½ teaspoons salt

• ¼ teaspoon ground black pepper

• 1 ½ cup half and half, or 1 cup milk and 3 tablespoons butter, or nondairy equivalent 

• Pinch of ground cayenne (not optional, add more necessary)

• Grilled cheese sandwiches

 

Directions

Step 1. Warm the oil and butter in a large soup pot over medium heat. Add the onion, garlic, celery and spices, and cook until soft but not browned, 5 to 7 minutes. Stir in the flour and cook for 1 minute. 

 

Step 2. Add the tomatoes (with juices), sugar, basil leaves, salt, black pepper, and cayenne (if using). Increase the heat to high and bring the tomatoes to a boil. Reduce the heat to medium and simmer for 15 minutes, skimming off and discarding any foam from the surface. 

 

Step 3. Puree the soup in a blender, in batches if necessary. Return the soup to the pot to keep it warm. 

 

Step 4. Add half and half. 

 

Step 5. Divide the soup among the bowls, serve it with the rolls, and store the rest. 

 

Tip: Ripe tomatoes are the key to great taste here. Sample the soup before serving, and add a touch more sugar or salt if the tomatoes need it. This soup can be refrigerated for up to three days and freezes for about three months.