15-MINUTE PANTRY
TOMATO SOUP
NOTE: I like to use high-quality canned tomatoes such as
Muir Glen in this soup.
SERVES 4
3 tablespoons unsalted butter
1 large onion, finely diced (about 1 ½ cups)
Pinch of red pepper flakes
½ teaspoon dried oregano
1 tablespoon all-purpose flour
Two 28-ounce cans whole tomatoes (see Note above), with
their juice
½ cup whole milk or heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons whiskey, vodka, or brandy (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh herbs, such as parsley, basil,
or chives (optional)
Extra-Cheesy Grilled Cheese Sandwiches (recipe follows)
Melt the butter in a medium saucepan over medium-high
heat. Add the onions and cook, stirring frequently, until
softened but not browned, 6 to 8 minutes. Add the
pepper flakes and oregano and cook, stirring, until