Tomato Alphabet Soup

I have the Bozo's home with me all week. Recently, they have been obsessed with Earth's Best Elmo Tomato Soup. I know my DH loves tomato soup as well. So, I decided to make a batch, to have on hand for lunches this {very, very long} week.
This recipe couldn't be easier. It got a huge thumbs up from the Bozo review & they declared it the best tomato soup ever.

Begin by pureeing one 28 ounce can of whole, plum tomatoes in a food processor.

Next, chop one large yellow onion & smash 2 small cloves of garlic. Melt 2 tablespoons of olive oil & 1 tablespoon of unsalted butter in a dutch oven, or a large, heavy pot. Add the onions & garlic & cook for about 8 minutes, or until they are softened.

Add 2 tablespoons of flour & stir to evenly coat the onions. Add in 3 cups of low-sodium chicken broth, 2 teaspoons of sugar, a sprig of thyme, a 1/4 teaspoon each of kosher salt & freshly ground pepper,

and the pureed tomatoes. Bring the mixture to a simmer, reduce the heat to low, cover the pot & cook for 40 minutes.

While the soup is cooking, bring a pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente {about 7 minutes}. Drain & set aside. Puree the soup in batches, using a food processor {or blender}.

Transfer the pureed soup back to the pot, or a bowl & stir in the basil & cream. Put about a 1/2 cup of pasta in serving bowls,

ladle some soup on top & serve.

Tomato Alphabet Soup

Adapted from Fine Cooking: Big Buy Issue No. 30
Serves 8, makes about 8 cups

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small cloves garlic, peeled & smashed
2 tablespoons flour
3 cups low-sodium chicken broth
1 28 ounce can whole plum tomatoes, pureed with the juice
2 teaspoons granulated sugar
1 sprig fresh thyme
kosher salt & freshly ground pepper
3 tablespoons thinly sliced fresh basil
6 ounces dry alphabet pasta
1/4-1/2 cup half & half {optional}

Melt the butter & olive oil in a large, heavy pot, over medium-low heat. Add the onions & garlic & cook until softened {about 8 minutes}. Add the flour & stir to coat the onions.
Add the pureed tomatoes, chicken broth, sugar, sprig of thyme, & a 1/4 teaspoon of both salt & pepper. Bring to a simmer, reduce the heat to low, cover the pot & cook for 40 minutes.
While the soup is cooking, bring a pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente {about 7 minutes}. Drain & set aside.
Puree the soup in batches, using a food processor {or blender}. Transfer the pureed soup back to the pot, or a bowl & stir in the basil & cream.
Put about a 1/2 cup of pasta in serving bowls, ladle some soup on top & serve.
The soup can be made ahead & even tastes better the second day. It can also be frozen for up to 3 months. Just make the pasta as you eat it, to prevent it from getting too mushy.
Click here for the printable recipe.