FOOD NEWS
Martha Stewart's Tip For Richer Tomato Soup Without Any Added Cream
BY STEPHANIE FRIEDMAN
Instead of heavy cream, Martha Stewart uses a butter-and-flour roux to add thickness to tomato soup and preserve its smooth texture for a longer period of time.
A roux can use as little as two tablespoons of butter, rather than half a cup of heavy cream. Since there's no cream, the solids won't separate in the fridge, either.
While adding heavy cream is typically one of the last steps in making tomato soup, you can incorporate a roux at the beginning or end of your recipe.
To make the roux, melt your butter in a pot on the stove, then add in your flour. A light roux should only take about four minutes while you stir the mixture so it doesn't burn.
If you make the roux separately, add it as the final step. As your first step, add it to the pot along with chopped onion and garlic before adding the rest of the ingredients.