There is nothing quite like a classic tomato soup to warm you up on a chilly day. This recipe delivers a velvety, rich texture and a subtle, effective infusion of cannabutter. Whether you pair it with a gourmet medicated grilled cheese or top it with crunchy, medicated croutons, this soup is the ultimate fall comfort food.
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Prep Time: 5 minutes
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Cook Time: 30 minutes
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Serves: 4
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Skill Level: Easy
Ingredients
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1 Onion, sliced
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4 cups Tomatoes, chopped
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4 Garlic cloves, whole
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1 Bay leaf
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2 cups Chicken broth
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1/4 cup Cannabutter
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2 tbsp All-purpose flour
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1 tsp Salt (plus more to taste)
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2 tsp White sugar (or to taste, depending on acidity)
Step-by-Step Directions
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Simmer the Base: In a large stockpot over medium heat, combine the chopped tomatoes, sliced onion, garlic cloves, bay leaf, and chicken broth. Bring to a gentle boil and simmer for 20 minutes to allow the flavors to meld perfectly.
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Strain: Remove from heat. Pass the mixture through a fine-mesh strainer into a bowl, discarding the solids left behind.
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Prepare the Roux: In your now-empty stockpot, melt the cannabutter over medium-low heat. Stir in the flour and cook, whisking constantly, until the roux turns a medium brown.
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Whisk & Finish: Gradually whisk the strained tomato mixture into the roux to ensure a smooth, lump-free consistency.
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Season: Taste the soup. If it is too acidic, stir in the sugar one teaspoon at a time. Adjust salt to your preference.
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Serve: Serve hot. For the perfect experience, top with a sprinkle of mozzarella cheese and our medicated croutons or cannabis grilled cheese.
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