Easy Tomato Soup

This traditional tomato soup is thick and silky in texture. It's quick and easy to create with canned tomatoes, and it's ideal for all of your grilled cheese dipping requirements. Better than a can of Campbell's and almost as simple!

Ingredients :

• 5 tablespoons butter

• 1 large onion, yellow or white, diced

• 4 cloves garlic, minced

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons freshly ground black pepper

• 3 tablespoons all-purpose flour

• 1 (28-ounce) can crushed or diced tomatoes

• 1 (8-ounce) can tomato sauce

• 4 cups reduced sodium chicken stock (32 ounces)

• 1 tablespoon sugar

STEPS :

     1. Sauté the onions and garlic :

Add the butter to a Dutch oven that is preheated to medium. Add the onion, garlic, salt, and pepper as it begins to bubble. Stir for 7 minutes, or until both have softened and become fragrant.

     2. Make the roux :

Mix in the flour. Make a paste by stirring everything together. Continue to whisk until the flour turns a light brown color. 5–7 minutes, stir and scrape with a wooden spoon. The onion paste should be golden in color with a hint of brown caramelization.

     3. Add tomatoes and stock :

Combine the crushed tomatoes, tomato sauce, chicken stock, and sugar in a mixing bowl. To blend, stir everything together. Bring the saucepan to a boil over medium-high heat, then lower to medium and leave uncovered for about 20 minutes.

     4. Purée and serve :

Using an immersion blender, purée the soup. Alternatively, fill a tabletop blender halfway with hot soup. Remove the insert from the center of the lid. The hot steam can now escape. Place your palm over the hole and cover it with a folded kitchen towel. Blend. Repeat as needed until the soup is completely puréed.

Serve in bowls with freshly cracked pepper and slivered basil, and, of course, grilled cheese sandwiches.