Tomato soup

By Bob Blumer
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  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 3 ribs (stalks) celery, sliced thinly
  • 2 carrots, sliced thinly
  • 2 tablespoons flour
  • 28 ounce can of tomatoes (whole or chopped)
  • 3 cups chicken or vegetable stock
  • 1 teaspoon dried thyme
  • Salt and pepper
  • 1/2 cup plain yogurt (optional)
  • 4 slices of crispy bacon (optional)


  1. 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. 
  2. 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). 
  3. 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.
  4. Let soup cool. Purée in a blender until smooth and season to taste with salt and pepper.
  5. To serve, reheat in a pot. If you want a cream-style soup, whisk in one tablespoon of yogurt per serving.

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