tablespoons butter medium onion, diced garlic clove, minced cup dry white wine tablespoons all-purpose flour teaspoon dry ground mustard cups chicken stock cans (15 oz. each) crushed or diced tomatoes bunch fresh thyme or one teaspoon dried can (6 ounces) tomato paste teaspoons sugar cup whole milk or heavy cream Salt and black pepper to taste
Heat the butter and oil together in a large stockpot over medium high heat. Once the butter has melted, add the onions. Sauté for 2 minutes. Add the garlic and sauté for 1-3 additional minutes until the onion is softened.
Add the wine and cook approximately 4-6 minutes. Decrease the heat to low.
Stir in the flour and dry mustard. Cook two minutes to get rid of the raw taste of the flour.
Gradually add the chicken stock, stirring constantly to prevent lumps. Add the tomatoes, thyme, tomato paste and sugar. Bring the soup to a boil, then reduce the heat to low, cover and simmer for for 15 minutes.
Remove and discard the thyme bundle if used. Puree the soup, either using a traditional blender or a handheld immersion blender, until smooth.
The soup can be eaten as is, but for a creamier texture strain the soup through a mesh colander or food mill. Return the soup to the pot.
Add the cream and heat through. Season with salt and pepper to your preference.
285 kcal per serving
23 g per serving
18 g per serving