Early Girl Tomato Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 small red onion, diced
• 2 small stalks celery, diced
• 1 clove garlic, chopped
• 1 bay leaf
• 4 1/2 cups large dice tomatoes
• 1 1/2 teaspoons kosher salt
• 1 pinch red pepper flakes
• 1 splash white balsamic vinegar

1. Put butter and olive oil in a heavy bottom 4-6 quart pot over medium heat until the butter bubbles.
2. Add in onion, celery, garlic and the bay leaf. Saute on medium heat for 10-15 minutes, stirring occasionally, until onion is translucent.
3. Add 4 1/2 cups chopped Early Girl tomatoes, the teaspoon of salt and the pinch of red pepper flakes. Mix until the tomatoes soften and release juices, about 10 minutes, cover and cook another 10 minutes.
4. At this point, the soup will look more like a sauce. Find your bay leaf and remove it.
5. Puree with a hand or regular blender. Then add a little water, 1/2-1 cup depending on the consistency you prefer.
6. Finish with a splash of white balsamic vinegar and the 1/2 teaspoon of salt. You shouldn't really taste the vinegar, but it brightens up the soup and compliments the tomatoes.
7. Bring back to simmer and then serve. Pour into bowls and garnish with basil and a drizzle of olive oil.

butter, olive oil, red onion, stalks celery, clove garlic, bay leaf, tomatoes, kosher salt, red pepper, white balsamic vinegar

Taken from food52.com/recipes/30396-early-girl-tomato-soup (may not work)