Tomato amuse bouche

This recipe, adapted from Ted’s Bulletin, an upscale comfort food diner in Washington, tomato amuse bouche a simple yet satisfying soup. A generous swirl of half and half adds richness, and the unexpected addition of honey lends a subtle, earthy sweetness.

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them – even nonsubscribers. 20recipe, adapted from Ted’s Bulletin, an upscale comfort food diner in Washington, makes a simple yet satisfying soup. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. In a large pot, melt the butter over medium-low heat.

Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes. Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.