Tomato Soup

Name: Tomato Soup
Yield: 8 Servings.
Ingredients: 2½ pounds ripe, fresh tomatoes, cored, or 1 (2-pound 3-ounce) can imported Italian tomatoes; 3 tablespoons tomato paste; 4 fresh basil leaves, chopped, or ½ teaspoon dried; Salt and freshly ground pepper to taste; ¾ cup butter; 2 tablespoons olive oil; 1 large onion, thinly sliced (about 2 cups); 2 sprigs fresh thyme, or ½ teaspoon dried; 3¾ cups chicken stock or canned chicken broth; ¼ cup all-purpose flour; 1 large clove garlic, split; 8 teaspoons (approximately) olive oil; 1 cup heavy cream; 1 teaspoon sugar; 8 slices crusty, day-old French bread

Preparation info

8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

¾ cup butter
2 tablespoons olive oil
1 large onion

Soup

Method

Heat ½ cup of the butter in a kettle and add the 2 tablespoons olive oil. Add the onion, thyme, basil, salt, and pepper.Cook, stirring occasionally, until the onion is wilted.