Ingredients
- 2 Tablespoons Extra Virgin olive oil, plus more for drizzeling
- 1 Tablespoon unsalted butter
- 1 large onion, finely chopped
- 2 cloves garlic, peeled and smashed
- 2 Tablespoons all-purpose flour
- 3 cups good quality chicken stock
- 1 (28-ounce) and 1 (14 ounce) can crushed tomatoes
- 1/2 teaspoon sugar
- 2 sprigs fresh thyme
- salt and pepper to taste
- Fresh chives, for garnish (optional)
- Pepitas, for garnish (optional)
Make it step by step
- In a Dutch oven or medium stockpot and the olive oil and butter and heat over a medium flame. Add the onion and sauté until tender, about 2-3 minutes. Next add the garlic and cook for an additional 30 seconds till fragrant.
- Stir in the flour and cook, while stirring for 1 minute. Add the chicken stock, tomatoes, sugar and thyme and bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.
- Remove from the heat and allow the cool slightly. When cool enough to handle, place the soup in a Cusinart fitted with a blade attachment and blend on high until smooth. Season to taste with salt and pepper.
- Garnish with some additional olive oil, chopped chives and pepitas. Serve warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Simmer + Sauce, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.