Prep Time: 40 minutes Serves: 4 2 Tbsp canola oil 1 Tbsp unsalted butter 1 large onion, chopped 1 celery rib, chopped 2 gloves garlic, smashed 1 carrot, diced 1/2 tsp kosher salt 1/2 tsp pepper 1 Bay leaf 1 tsp thyme 1/8 tsp red pepper flakes (optional) 1 can whole or diced tomatoes 3 cups chicken broth (low sodium) 2 tsp sugar 2 Tbsp all purpose flour 1/4 tsp baking soda Instructions Heat oil & butter in a medium saucepan, when hot add onions and cook until translucent, about 3 minutes. Add carrots & celery and continue to cook for 3-4 minutes longer.
Add garlic and cook until fragrant, about 1 minute, add salt, pepper, bay leaf, thyme & red pepper flakes, stir to combine. Add flour and stir to cook out the flour, 2 minutes. Add 1 cup of chicken stock, slowly, stirring the whole time.
Add tomatoes with their juiced. Add remaining chicken stock. (Slosh the stock in the empty tomato can so that you get all the juices). Add sugar, baking soda and more S&P if needed. Simmer 40 minutes until the vegetables are tender. Remove bay leaf.
In a blender puree´ the soup in small batches. Be sure to fill the container only half way and hold & cover with a kitchen towel. If using an immersion blender be sure to strain the soup before serving.