Tomato Soup

Time 1 hour Yield 8 servings

Craig Lee for The New York Times

This recipe, adapted from Ted's Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness. Just add grilled cheese.

view this recipe on NYTCooking.com

Ingredients

½ pound butter
1 pound onions about 3 medium, cut into 1/4-inch dice
½ cup all-purpose flour
4 28-ounce cans diced tomatoes
1 ¼ cups chicken broth
¼ cup sugar
1 tablespoon kosher salt
1 teaspoon celery salt
¾ teaspoon pepper
¾ cup half-and-half
2 tablespoons honey

Preparation

Step 1
In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
Step 2
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
Step 3
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
Step 4
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.

Adapted from Ted’s Bulletin, Washington