No cream here! A butter-and-flour roux is the secret to this lush, velvety tomato soup. Gild with fresh basil, cracked black pepper, and a drizzle of your best olive oil. Serve alongside our Test Kitchen's Favorite Grilled Cheese for the ultimate comforting meal.
Ingredients
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil, plus more for drizzling
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1 medium onion, chopped (2 cups)
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3 cloves garlic, smashed and peeled
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Kosher salt and freshly ground pepper
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2 tablespoons unbleached all-purpose flour
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1 can (28 ounces) whole peeled tomatoes in juice
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2 cups low-sodium chicken or vegetable broth
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2 basil sprigs, plus more leaves, sliced if large, for serving
Directions
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Heat oil and butter in a large saucepan over medium-high. When butter melts, add onion, garlic, and 2 teaspoons salt. Cook, stirring often, until soft and golden, 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth, and basil sprigs. Bring to a boil, then cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let cool slightly.
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Working in batches, puree soup in a blender until smooth; return to saucepan. Season to taste with salt and pepper. To serve, rewarm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil, and more black pepper.
Sidney Bensimon
Cook's Notes
Soup can be cooled to room temperature and stored in an airtight container in the refrigerator for up to 5 days.