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2½ Tbsp. butter ½ cup diced celery ½ cup diced yellow onion Pinch of ground cloves 1½ tsp. dried basil, crushed between your fingers 2 Tbsp. flour 2 cans (15 ounces each) diced tomatoes in juice or in sauce Pinch of baking soda 2½ cups Basic Vegetable Stock 1½ cups milk or light cream Salt Freshly ground pepper Tomato paste, if needed* |
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In a soup pot over medium heat, melt the butter and add the celery, onion, cloves, and basil. Cook, stirring occasionally, until the onion is limp, about 5 minutes.
Stir in the flour and cook for a minute or so, then stir in the tomatoes, baking soda, and stock. Cover and simmer for 20 minutes. Let cool briefly, then purée in a blender, in batches if necessary, until smooth. Return to the pot, add the milk or cream, and season to taste with salt and pepper. If the soup is too thick, thin it with additional milk, cream, or stock. *If the tomato flavor isn't as rich as you'd like (if the tomatoes were packed in water), stir in a little tomato paste to bring the flavor up.
Reheat and serve piping hot with a little pepper ground into each bowl.
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