Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1/2 yellow onion, diced
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3 ribs (stalks) celery, sliced thinly
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2 carrots, sliced thinly
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2 tablespoons flour
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28 ounce can of tomatoes (whole or chopped)
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3 cups chicken or vegetable stock
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1 teaspoon dried thyme
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Salt and pepper
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1/2 cup plain yogurt (optional)
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4 slices of crispy bacon (optional)
Directions
- Place a pot over medium-high heat and add butter, oil, onion, celery and carrot. Cook for about 10 minutes, stirring occasionally, or until vegetables start to brown.
- Add flour and stir constantly for one minute, allowing the flour to brown slightly (this thickens the soup in the same way that a roux is used to thicken gumbo).
- Add tomatoes along with all the liquids, stock and thyme. Bring to a boil, then reduce to a simmer, put a lid on it, and continue simmering for 30 minutes.
- Let soup cool. Purée in a blender until smooth and season to taste with salt and pepper.
- To serve, reheat in a pot. If you want a cream-style soup, whisk in one tablespoon of yogurt per serving.
