| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 small carrot, peeled and finely diced
- 2 tablespoons flour
- 2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
- 2 cups reduced-sodium canned chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh basil or 1/2 teaspoon dried basil
- 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup light cream or milk
- Salt and pepper
Instructions
- In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.
- In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 236 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 56 mg |
| Sodium | 1079 mg |
Reviews
Very simple and tasty. Pretty good but not my all time favorite tomato soup. Not sure what the point of the flour is so if I make it again, I would leave out.
This soup is way beyond 5 stars! Absolutely delicious. I’ve actually posted the picture of the finished product on Facebook! Had many requests for the recipe. Great soup!
Easier than using fresh tomatoes and tastes better than most recipes I’ve tried w/the fresh kind!… one of my favorite soups ever made!
I loved this soup! It is so easy and tasty!
I have a question – I’ve made this soup according to the serving size above, and it taste great. I plan on making quadruple the amount this weekend. Is there anything I should avoid doing? I find that when i simply quadruple the amounts in most recipes something always tastes off.
This soup is so simple, with so much flavor!
Very easy to make, especially for a college student. Tomato soup is one of my absolute favorite meals, and I definitely approve of this recipe. However, there was something missing I think. I read the recipe from my phone, so I didn’t see the suggestions for garlic, but I think that is exactly what it was missing. I can’t wait to make a grilled cheese and go nuts!
I made this because I realllly wanted to use my new immersion blender, and I was pleasantly suprised by how easy it was. I followed the directions pretty much to a T. I opted for canned tomatoes, as it was just easier, but it all ended up great. There is a little something missing from this, but I can’t quite figure out what it is. Maybe I just didn’t put enough thyme in it. Can’t wait to have the leftovers with a grilled cheese!!
Oh, this is so good — a keeper for sure! I used canned fire roasted tomatoes and a combo of milk and sour cream instead of the cream. I added some chopped garlic to the veggies for the last two minutes of their saute time. I like a bit of texture so I didn’t strain the soup, but I might next time just to see what it’s like. This is the perfect soup for dunking grilled cheese sandwiches.
CAUTION: Be careful blending hot soup — do it in two or three batches and hold a kitchen towel tightly over the cover of the blender; otherwise it can explode.
This is such an easy soup to make and it is soooooo delicious. My kids all loved it. I didn’t have any tomato paste and it still tasted great. This is a keeper!
Duh, fresh herbs are not always stronger, duh! Learn how to cook before you criticize others, duh. Why do you think fresh herbs are always called for in larger quantities than dried herbs, duh!