Tomato Soup
If you want something creamy and yummy, this is the perfect savory tomato soup recipe.
Servings: 8
Calories: 203kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salted sweet cream butter
- 1½ cups sweet yellow onion finely diced
- 1 tablespoon fresh garlic minced
- 3 tablespoons all-purpose flour
- 58 ounces tomato puree
- 32 ounces vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon granulated sugar
- 1½ teaspoons kosher salt
- 1 teaspoon dried basil
- ½ teaspoons fresh cracked black pepper
- ⅛ teaspoon red pepper flakes
- 2 whole bay leaves
- 2 tablespoons basil thinly sliced (optional garnish)
Instructions
- Using a five to six quart stockpot, over medium-high heat, add the olive oil and butter.
- Add the finely diced onion and fresh minced garlic. Cook for five to seven minutes, stirring often until the onion is translucent.
- Whisk in the flour and continue to cook and stir for two minutes.
- Add the tomato puree, vegetable broth, and tomato paste. Stir to completely incorporate the tomato paste.
- Add the granulated sugar, kosher salt, dried basil, cracked pepper, red pepper flakes, and whole bay leaves. Stir occasionally until the soup begins to simmer. Lower the heat to medium and continue to cook for 15 to 20 minutes, stirring occasionally.
- Remove the soup from the heat. Remove the bay leaves before serving.
- Garnish with fresh, thinly sliced basil.
Notes
- Adding a little sugar helps to neutralize the acidity of the tomatoes.
- If you prefer a chunky soup, you can serve it as is or, if you want a creamy texture, you can run the soup through an immersion blender or regular blender before serving. If using a regular blender, be very careful to blend in small batches.
- For an extra creamy tomato soup, add a little cream or milk.
Nutrition
Calories: 203kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1457mg | Potassium: 974mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1732IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 4mg