It may be officially fall, but it still feels like summer—so here’s a recipe that bridges both seasons. This warm, comforting soup calls for canned tomatoes — no garden required — and gave me the perfect excuse to finally break in my new hand blender.
Ingredients:
- ½ pound butter
- 1 pound onions (about 3 medium), cut into ¼-inch dice
- ½ cup all-purpose flour
- 4 (28-ounce) cans diced tomatoes
- 1¼ cups chicken broth
- ¼ cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon celery salt
- ¾ teaspoon pepper
- ¾ cup half-and-half
- 2 tablespoons honey
DIRECTIONS:
- In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.