| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons Filippo Berio® Extra Virgin Olive Oil plus some, for drizzling
- 1 onion, diced
- 4 garlic cloves, minced
- 1 tablespoon flour
- 3/4 cup low sodium, fat free chicken stock
- 9 medium to large ripe heirloom tomatoes, coarsely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Kosher salt and white pepper
- 1/2 teaspoon lemon zest
Instructions
- In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.
- Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.
- Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.
- Provided by Chef Jim Coleman
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 163 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 1 mg |
| Sodium | 1010 mg |