In the lead up to this crazy holiday season...take time to make this soothing tomato soup with a maple twist. My family devoured it when I made it last week. I plan to make another batch this week. It is that good!
Yields about 8 cups.
2 Tbs olive oil
1 Tbs unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbs all purpose flour
3 cups chicken broth
28oz can whole peeled plum tomatoes, PURÉED (include the juice)
1 1/2 tsp maple sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
In a 5-6 quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add onion and garlic and cook, stirring, until soft but not browned, about 8 minutes. Add flour and stir to coat the onion and garlic. Add the broth, tomatoes, maple sugar, thyme, and 1/4 tsp each salt and pepper. Bring to a simmer while stirring the mixture to make sure the flour is not sticking to the bottom of the pan. Reduce heat to low, cover, and simmer for 40 minutes.
Discard the thyme sprig. Let soup cool briefly and then purée in 2-3 batches in a blender. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat. Serve warm but not hot, garnish with a dollop of the garnish below.
Sour cream, goat cheese and Parmesan: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs freshly grated Parmigiano-Reggiano cheese, 1 Tbs thinly sliced chives, and 1 Tbs olive oil. Mix thoroughly and season to taste with Kosher salt and pepper. Add a dollop to each serving.