The Best Tomato Soup
Homemade tomato soup — pretty quick, less sodium, and no tinny flavor.
Sauté a chopped onion in a bit of butter until just browned. Add one 28 oz. can of whole peeled San Marzano tomatoes, some chicken stock and a couple bay leaves. Then a couple pinches of sugar and just a touch – like a quarter teaspoon – of baking soda viagra ohne rezept auf rechnung. Let simmer for a while, remove the bay leaves and hit it with a blender until smooth. Return to pot, add a little pour of heavy cream.
Taste- if too acidic, add a pinch of sugar and a suggestion of baking soda until it all evens out. Obviously, serve with grilled cheese – here, cheddar and gruyère. Country bread, smeared with European butter, browned on the stovetop until everything’s crisp on the outside and gooey on the inside. Cut into soldiers for dipping ….
***UPDATE: a couple variations based on reader suggestions: 1- add fresh basil right before blending, garnish with a sprig as well. 2 – rather than heavy cream, use crème fraiche and mix in dried or fresh dill.