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Tomato Soup | Adam Ragusea
Ingredients
  • 1 large onion
  • 1 fennel bulb (you could skip this, or replace it with another onion)
  • 1 stick (4 oz, 113g) butter (you could use as little as ¼ of that)
  • pepper
  • 1 teaspoon celery seeds (very optional)
  • ¼ cup flour (30g)
  • 2 28 oz (800g) cans of tomatoes (quality matters a lot, and I like Muir Glen in the U.S.)
  • 1 cup (237mL) white wine (very optional)
  • salt
  • water
  • sugar (if the tomatoes aren't sweet enough)
  • tomato paste (if the tomatoes aren tomatoey enough)
  • olive oil, chili flakes and a garlic clove for the chili oil garnish
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