BLT Cream of Tomato Soup
BLT Cream of Tomato Soup
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  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 3 tablespoons (45 ml) butter
  • 3 tablespoons (45 ml) unbleached all-purpose flour
  • 1 can 28 oz (796 ml) plum tomatoes
  • 1 cup (250 ml) chicken broth
  • 1 tablespoon (15 ml) honey
  • Salt and pepper
  • Preparation
  • In a saucepan, soften the shallot and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and cook for 30 seconds. Add the tomatoes, broth, and honey. Bring to a boil while stirring and simmer for about 10 minutes.
  • In a blender, purée the soup until smooth. Adjust the seasoning.
  • Description
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