Tomato Soup

tomato soup

 

Ingredients

  • 3-Tablespoon olive oil
  • Tablespoon butter
  • 1 onion, chopped
  • 1 large garlic pealed and smashed
  • 3 cups chicken broth
  • 28-oz can whole peeled tomatoes, or 2 12 oz cans
  • 2-Tablespoon 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 smashed garlic 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, 28ounce whole peeled tomatoes (or 2 12oz cans), 1/2 teaspoon of black pepper and ½ teaspoon of salt if the broth is seasoned.

tomato soup

  • Bring to a simmer over medium heat.
  • Reduce heat to low, cover 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

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