Tomato Soup

tomato soup

 

Ingredients

  • 3-Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 onion, chopped
  • 1 large garlic clove, peeled and mashed
  • 3 cups chicken broth
  • 28-oz can whole peeled tomatoes, or 2-12 oz cans
  • 2 Tablespoons flour
  • ½ teaspoon thyme
  • fresh dill for garnish
  • croutons
  • parmesan cheese for garnish
  • Salt and pepper, to taste

tomato soup

Directions: 

  • In a big pot or 5-quart Dutch oven, heat 3 Tablespoons of olive oil and 1 Tablespoon of unsalted butter over medium heat, until butter melts.
  • Add 1 chopped onion and 1 mashed garlic to the pan and sear until browned.
  • Add 2 Tablespoons of flour and stir to coat the onion and garlic.
  • Add 3 cups of chicken broth, 1/2 thyme, 28 ounces whole peeled tomatoes (or 2 12oz cans), 1/2 teaspoon of black pepper, and ½ teaspoon of salt if the broth isn’t seasoned.

tomato soup

  • Bring to a simmer over medium heat.
  • Reduce heat to low, cover the pot, and simmer for 30 minutes.
  • Let cool and then puree in a blender. (I use a hand mixer for that. It works great.)

tomato soup

  • Reheat.
  • Serve with croutons, dill, and parmesan cheese.
  • Enjoy this rich and hearty soup!

tomato soup

Tomato Soup

Servings: 8
Calories: 93kcal

Ingredients

  • 3- Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 onion chopped
  • 1 large garlic clove peeled and mashed
  • 3 cups chicken broth
  • 28- oz can whole peeled tomatoes or 2-12 oz cans
  • 2 Tablespoons flour
  • ½ teaspoon thyme
  • fresh dill for garnish
  • croutons
  • parmesan cheese for garnish
  • Salt and pepper to taste

Instructions

  • In a big pot or 5-quart Dutch oven, heat 3 Tablespoons of olive oil and 1 Tablespoon of unsalted butter over medium heat, until butter melts.
  • Add 1 chopped onion and 1 mashed garlic to the pan and sear until browned.
  • Add 2 Tablespoons of flour and stir to coat the onion and garlic.
  • Add 3 cups of chicken broth, 1/2 thyme, 28 ounces whole peeled tomatoes (or 2 12oz cans), 1/2 teaspoon of black pepper, and ½ teaspoon of salt if the broth isn’t seasoned.
  • Bring to a simmer over medium heat.
  • Reduce heat to low, cover the pot, and simmer for 30 minutes.
  • Let cool and then puree in a blender. (I use a hand mixer for that. It works great.)
  • Reheat.
  • Serve with croutons, dill, and parmesan cheese.
  • Enjoy this rich and hearty soup!

Nutrition

Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 477mg | Potassium: 277mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3.2% | Vitamin C: 20.3% | Calcium: 3.9% | Iron: 7.1%
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