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Categories:
white onion unsalted butter flour water regular field tomatoes parsley salt thyme ground black pepper bay leaf ground sage only
Viewed: 44 - Published at: 3 years agoIngredients
- 1/2 cup chopped white onion
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 and 1/4 cups water
- 6 regular field tomatoes, or 10 - 12 large roma tomatoes or equal volume of smaller tomatoes; peeled, seeded and diced
- 1 tablespoon minced fresh flat parsley leaves
- 1 teaspoon salt
- 1 teaspoon minced fresh thyme leaves
- 1/4 teaspoon ground black pepper
- 1 bay leaf ( optional )
- 1/4 teaspoon ground sage
- 2 stems of fresh basil -- leaves only; about 14 to 17 leaves plus the tiny leaves
Method
- In a 3 to 4 quart sauce pan, cook the onions in the butter over medium heat until they are tender. Add in the flour, lower heat and stir constantly to cook the roux for about five minutes. The heat has to be low enough in order for the roux not to dry out. Add the water, in about two tablespoon increments, and fully incorporate the water before continuing with the next big splash. This should take about five minutes.
- Except for the basil, add in everything else. Stir well, bring to a boil, reduce to lowest setting on stovetop, cover and simmer for 30 - 40 minutes. Stir occasionally. Add water if it gets too thick.
- Remove bay leaf if using.
- Puree. Add the basil leaves and puree again. Adjust seasoning, as most of my cooking has the salt on the low side. Note, if making ahead, only add the basil to the soup once reheated otherwise the soup will be on the brownish side of red, as opposed to a vibrant red colour one normally associates with fresh tomato soup.
