Tomato Soup

Ingredients

3 T unsalted butter

1 T extra virgin olive oil

1 slice bacon, chopped

1 medium onion, chopped

1 large carrot, peeled and chopped

1 stalk celery, chopped

4 cloves garlic, finely chopped

4T all-purpose flour

4 ½ cups low-sodium chicken broth

1 (28 oz) can crushed tomatoes

3 sprigs parsley

3 sprigs fresh thyme

1 bay leaf

1 ¾ tsp kosher salt

½ tsp pepper

1 cup heavy cream-optional

Heat a large soup pot on medium-high heat. Add the bacon and cook until crisp and most of the fat has rendered. Remove the bacon. You can use the bacon on a salad. Add the butter and olive oil to the pan. Lower the heat to medium and add the onion, carrot, celery and garlic. Cook, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes. Bring to a boil while whisking constantly. Tie the parsley, thyme and bay leaf together with a piece of kitchen twine and add to the pot. Add salt and pepper. Lower the heat and simmer for 20 minutes. Remove from the heat and allow to cool.

Remove the herb bundle from the soup. Using your immersion blender, puree soup until smooth. Taste for seasoning and adjust accordingly. If the soup tastes a bit too acidic add one tablespoon of sugar.

Reheat the soup over medium heat. For extra creaminess you can add 1 cup of heavy cream. I usually don’t because I find the soup fresh and creamy tasting without it. Enjoy!