Velouté de Tomates
A Creamy Tomato Soup
This recipe is one that my grandmother used to make almost every time I'd visit her in the fall. It's so creamy, and pairs really well with seasoned oyster crackers!
1/2 stick butter
2 Tbs olive oil
1 large onion, thinly sliced
1/2 tsp thyme
1/2 tsp basil
Salt and pepper
21/2 lbs fresh tomatoes, OR 2 lb 3 oz of whole canned tomatoes
3 Tbs tomato paste
1/4 c. flour
33/4 c. chicken stock
1 tsp sugar (optional)
1 c. half and half
Heat butter in kettle. Add olive oil, onion, thyme, basil; salt & pepper to taste.
Cook until onion is wilted.
Add tomatoes and tomato paste. Blend onion mixture and tomato mixture.
(If I owned an immersion blender, I'd definitely use that instead of a traditional blender!)
Simmer 10 minutes. Mix flour with a small amount of chicken stock. Pour into blended mixture and stir. Add remaining chicken stock and simmer, uncovered, for 30 minutes, stirring occasionally.
Add half&half. Correct the seasoning to taste.
Serve hot. Serves 4-6.
Hidden Valley Ranch Oyster Crackers
1 pkg (1 oz) Hidden Valley Ranch Original Ranch Salad Dressing Mix
1/2 tsp dill weed
1/4 tsp lemon pepper
1/4 tsp garlic powder
1/4 cup vegetable oil
11 oz plain oyster crackers
Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil.
Pour over crackers, stir to coat.
Place in warm oven (250 degrees F) for 15-20 min.
Stir gently halfway through baking.