Here’s another dish I had to consume during my wisdom teeth “saga” (I exaggerate, of course). This soup was very good and hearty. However, it didn’t take long for me to get tired of soups. What I liked about this recipe was that it had a small enough yield for one or two people compared to the soup recipe from Ina Garten (why do most of her recipes yield so much?).
Anyway, make sure you season this soup well. If you’re eating this soup right after an extraction, purée the soup more than I did. I ate this after 3 or 4 days of my extraction, and I was lazy, so I didn’t purée it. I will be sharing one more soup I consumed during my extraction, then we can move on to solid foods again hehe. On the top of the soup, I added small squares of a grilled cheese sandwich as garnish!
1 tablespoon olive oil
1 tablespoon butter
1/2 medium yellow onion, chopped
3 cloves garlic, minced
2 Tbsp flour
1/4 cup chicken broth or dry white wine (I don’t drink alcohol, so I used extra broth)
1 28-ounce can fire-roasted or regular crushed tomatoes (I always use a box of Pomì)
3/4 cup vegetable or chicken broth
1/2 tsp granulated sugar (to reduce the acidity of the tomatoes)
1/2 cup half-n-half or heavy cream
Chopped fresh basil
Grilled cheese sandwich chopped into squares
In a large saucepan heat olive oil and butter over medium heat. Once butter has melted add onions and garlic, cook until onion is softened about 5 minutes. Add in 2 Tbsp of flour to form a roux. Cook the roux for 3-5 minutes. Pour in broth or wine, and allow to cook for 1 minute. Add in crushed tomatoes, vegetable or chicken broth and granulated sugar. Season to taste with salt and pepper. Bring to a boil. Reduce heat to low.
Slowly stir the cream/half-n-half into the soup, and allow to simmer for 30 minutes.
For a smoother soup, blend the mixture, and process it until smooth. Just before serving, sprinkle with chopped fresh basil and/or grilled cheese sandwich squares.