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Tomato and Garlic Soup
Category: Soups, Hot
Serves:
Rating:
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Ingredients:
2 tablespoons olive oil 6 cloves garlic, minced 2 medium onions, chopped 4 cups canned tomatoes with their juice 1/4 cup celery leaves, diced 1 dried chipotle pepper, diced, or hot pepper flakes to taste 2 tablespoons butter or olive oil 2 tablespoons flour 1/2 cup vegetable broth and more as needed Salt and freshly-ground black pepper to taste fresh basil or parsley sprigs for garnish (optional)
Directions:
1. In a large heavy-bottomed soup pot, saute the onions and garlic in the olive oil until softened, about 5 minutes. Add canned tomatoes, squashing them with your hands, or using a potato masher to break them up after they’ve been added to the pot. Add celery leaves and hot pepper. 2. Bring mixture to a simmer and cook, uncovered, 30 minutes. 3. In a saucepan, heat butter until melted, then sprinkle with flour and cook, stirring frequently, until flour is golden. Add 1/2 cup vegetable broth and whisk until mixture is smooth and creamy. 4. Add flour and broth mixture to tomatoes in soup pot, stirring until well incorporated and thickened. Add more broth if needed to adjust consistency, then add salt and pepper to taste. 5. Serve hot, garnished with a fresh basil or parsley sprig if desired.