- 4 tbsp (1/2 stick) unsalted butter
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, finely diced
- course sea salt and fresh black pepper
- splash of red wine vinegar (just over 1 Tablespoon)
- ¼ c all-purpose flour
- 3 tbsp tomato paste
- 1 dried bay leaf
- 2 cans (14 1/2-ounces each) low sodium chicken broth
- 2 cans (28-ounces each) whole peeled tomatoes in juice (with basil if available)
- 1/2- 3/4 cup whole milk or cream
In a large saucepan or Dutch oven melt butter over medium heat. Add oil, carrot and onion and season with salt and pepper. Cook until the onion is translucent and the carrots are well on their way to softening, about 7 to 8 minutes. Add the splash of vinegar at stir until cooked off.
Turn flame to low and add flour. Incorporate into the onion and carrots. Add tomato paste and cook for 1 minute to distribute the paste and cook off the flour taste.
Add chicken broth and bay leaf.
With clean hands add the tomatoes to the pot, breaking the whole tomatoes up with your hands as you add the tomatoes and the juice. Bring to a boil and reduce heat to a simmer for 30 minutes, stirring occasionally.
Remove from heat. Using an emulsion blender, puree soup in pot until you’ve reached the desired consistency. Maybe you like more chunks than some folks! If you don’t have an emulsion blender, let the soup cool for about 30 minutes and, working in two or three batches, puree some of the soup in a conventional blender until smooth. Place pureed soup in a bowl and puree the remainder in the pot.
Return pureed soup to the pot and stir in milk or cream. Season with salt and pepper to taste.
Let cool to room temperature before dividing among airtight containers or jars (leaving 1 inch of space at the top) and freeze.