Ingredients
Method
- Melt the butter in a large Dutch oven over medium heat. Stir in the onion and 1/2 teaspoon of kosher salt. Cook until the onion is softened and translucent, about 6 minutes, taking care not to let it brown.
- Stir in the flour and cook for one minute while stirring constantly. Gradually whisk in the milk.
- Add baking soda, tomatoes, sugar, and an additional teaspoon of salt. Simmer for ten minutes, then blend using an immersion or standard blender.
- Season the soup by adding salt a pinch at a time and tasting after each addition until the flavor is vibrant and well-balanced.
Nutrition
Notes
On seasoning to taste, I use about 2 tsp kosher salt, but it really depends if the butter and tomatoes had salt.
To blend the soup in a regular blender, you must work in small batches as hot liquids will come shooting out if you overfill. Do a few ladlefuls at a time, pour the pureed soup into another pot, and continue until all the soup is pureed.