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Simple Creamy Tomato Soup

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Adapted from Epicuious

Serves 6
10 minutes preparation time
30 minutes cooking time

3 tablespoons olive oil
2 small onions, diced
3 tablespoons flour
3 1/2 cups milk
1 bay leaf
1/2 teaspoon sugar
2 teaspoons salt
2 28-ounce cans crushed tomatoes, preferably San Marzanos
1 teaspoon baking soda
1 teaspoon dried thyme
2 tablespoons chopped herbs

In a large pot, heat the olive oil.  Add the onions and cook until they are soft, about 7 minutes.  Sprinkle in the flour and stir until it is incorporated into the onions and no longer visible. Add the thyme and stir again.

Chop the tomatoes or use my favorite method and squish them through your fingers as you take them out of the can. Add them to the pot and sprinkle the baking soda on top of them. Stir to combine fully. Add the remaining ingredients and bring the mixture to a simmer.  Gently simmer for a few minutes to give the flavors a chance to mix and mellow. Remove the bay leaf. Purée with an immersion blender. 

Stir in the herbs, if you are using them. Serve immediately.


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