Creamy Roasted Tomato Soup
Alison: That Which Nourishes
Serves: 6-8 servings
½ c. chopped onion 5 T. butter 4 c. chicken broth or stock 1 head roasted garlic (see instructions above) 4 T. flour 2-28 oz. cans roasted crushed tomatoes 2 tsp. Italian seasoning 1½ tsp. salt ½-1 tsp. pepper 1 T. sugar ¼ tsp. baking soda ¼ c. freshly grated Parmesan ¼ c. heavy cream ¾ c. whole milk Chop one small onion to equal ½ cup. Melt 5 T. butter over medium-high heat and to it add the chopped onion and sauté until tender and transparent. Add the roasted garlic for the last 2 minutes or so. Add 4 T. of flour to the mixture, Pour in chicken stock or broth, fire-roasted crushed tomatoes, Italian seasoning, salt, pepper, baking soda, and sugar. Bring to a boil and then reduce the heat to low and simmer for 20 minutes or so. Use an immersion blender to puree to desired texture. Grate fresh Parmesan cheese, and add this to the pot, along with the heavy cream and milk. Recipe by That Which Nourishes at https://thatwhichnourishes.com/creamy-roasted-tomato-soup/
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