this is definitely our favourite tomato soup recipe ever! it's buttery, velvety, tangy, sweet and the perfect accompaniment for crisp and gooey grilled cheese. the key is letting your onions cook down so that the natural sweetness of them balance out the tartness of the canned tomatoes. simple and delicious, this is an effortless recipe to add to your repertoire.
Immersion Blender or Stand Blender
1/4 lb. butter or good olive oil
1 1/2 medium onions, medium diced
1/4 cup GF AP flour (our favourites are Trader Joe's GF AP flour or ATK's homemade GF AP flour blend)
2 cans whole tomatoes
1/2 cup vegetable or chicken stock
1/8 cup of sugar
1/2 tbsp. salt
P to taste
half and half
In a dutch oven or soup pot, heat butter or olive oil over medium heat. Sauté onions and let them hang out at low heat for 20 minutes - until sweet and translucent.
Add GF AP flour and stir until thickened. Add canned tomatoes, stock, sugar, salt, and pepper. With a potato masher, break apart whole tomatoes. Turn up heat until bubbling and reduce heat to a simmer. Cook for 25 minutes.
With an immersion blender or stand blender, purée until smooth.
Serve with ripped basil and drizzled olive oil. Finish with a drizzle of half and half cream.