Tomato Soup
1 onion, chopped
1 tsp. olive oil
3 garlic cloves, minced
1 cup chicken stock
1 Tbsp. all-purpose flour
3 (28-oz.) cans whole tomatoes in puree
1 Tbsp. herbes de Provence
1 Tbsp. kosher salt
2 tsp. black pepper
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
1/4 tsp. crushed red pepper flakes
1. Sauté onion in hot oil until onion is tender. Add in garlic, and cook 1 minute. Whisk in flour, and cook 1 minute. Slowly add in stock, whisking until thickened. Stir in tomatoes and next 3 ingredients. Use immersion blender to puree soup until desired consistency. Stir in parsley and next 2 ingredients; cook, stirring occasionally, until thoroughly heated.
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