Classic Tomato Soup from the Garden

Classic Tomato Soup from the Garden

Note: This soup stores well and actually tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 large onion, finely chopped
  • 1 large clove garlic, smashed and peeled
  • 2 Tbs. all-purpose flour
  • 3 cups chicken broth
  • 28-oz. fresh tomatoes from the garden (or canned, peeled plum tomatoes), puréed
  • 1-1/2 tsp. sugar
  • 1 sprig fresh thyme (or more to taste)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. thinly sliced fresh basil
Read the whole recipe on Bread Experience