Ok inner child, brace yourself for old fashioned deliciousness. Perfect for dunking your grilled cheese into and easy to make while chasing the real children around the room.
Serves: 8
Time: 1 hour
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 2 28oz | cans, diced tomato | 1 | carrot, diced |
| 2 tsp | kosher salt | 1 small | onion, diced |
| 1/2 tsp | pepper | DAIRY | |
| 1 tbs | ap flour | 3 tbs | butter |
| 1 cup | chicken broth | 3/4 cup | cream |
| 1 tsp | sugar | ||
| Equipment | |
|---|---|
| 1 | pot, medium low |
| 1 | stick blender |
| Directions | |
|---|---|
| Step | Action |
| 1 | melt butter in pot, cook carrot and onion with a pinch of the salt till soft, about 15 minutes |
| 2 | sprinkle flour on veggies, stir, and cook for two minutes |
| 3 | add tomato, broth, salt, pepper, and sugar, bring to a boil, reduce to simmer, and cook for 30 minutes |
| 4 | blend with stick blender, taste and adjust spices |
| 5 | whisk in cream, taste and adjust spices again |
| 5 | serve with grilled cheese |
Categories: Soup
