Creamy Tomato Soup

Ingredients (~3-4 servings)

• 1 (28 oz) can whole peeled tomatoes
• 2 cups (1/2 quart) chicken stock
• 1/2 yellow onion, diced
• 1 clove garlic, sliced
• 2 Tbsp butter (1/4 stick)
• 1 Tbsp olive oil
• 1 1/2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 1/2 tsp sugar
• 1 sprig of fresh thyme (optional)
• Salt & pepper to taste

Sauté Aromatics and Make Roux

Get out a 6-quart pot or Dutch oven and melt the butter and olive oil over medium heat.

Add the diced onion and sauté for ~5 minutes, stirring often, until the onions are translucent. Do not let them brown.

Add the sliced garlic and cook for one more minute, stirring.

Add the tomato paste and the flour. Stir constantly for ~2 minutes. This cooks out the raw flour taste and is the base of your roux.

Simmer the Soup

Slowly pour in the chicken stock, whisking as you go to ensure the flour and tomato paste dissolve smoothly.

Add the entire can of whole peeled tomatoes (with their juices), the sugar, and the optional thyme sprig.

Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for ~30 minutes.

Blend and Serve

After 30 minutes, remove the pot from the heat. Remove the thyme sprig.

Use an immersion blender to puree the soup directly in the pot until it is completely smooth. (Alternatively, let it cool slightly and blend in batches in a stand blender).

Taste the soup and add salt and pepper as needed. Serve immediately.

Creamy Tomato Soup

prep time:10 minutes mins

cook time:40 minutes mins

total time:50 minutes mins

This is a classic tomato soup that gets its creamy, thick texture from a roux (a cooked paste of butter and flour), not from heavy cream. The soup is built in one pot by sautéing onions, cooking tomato paste, and simmering canned tomatoes before being blended smooth.

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Ingredients

• ▢ 1 can whole peeled tomatoes 28 oz
• ▢ 2 cups chicken stock 1/2 quart
• ▢ 1/2 yellow onion diced
• ▢ 1 clove garlic sliced
• ▢ 2 Tbsp butter 1/4 stick
• ▢ 1 Tbsp olive oil
• ▢ 1 1/2 Tbsp tomato paste
• ▢ 2 Tbsp all-purpose flour
• ▢ 1/2 tsp sugar
• ▢ 1 sprig of fresh thyme optional
• ▢ Salt & pepper to taste

Instructions

• Melt butter and olive oil in a 6-quart pot over medium heat.
• Sauté diced onions for 5 minutes until translucent.
• Add garlic and cook 1 minute.
• Stir in tomato paste and flour for 2 minutes.
• Slowly whisk in chicken stock.
• Add whole tomatoes, sugar, and thyme.
• Bring to boil, then simmer uncovered for 30 minutes.
• Remove thyme sprig.
• Blend soup with immersion blender until smooth.
• Season with salt and pepper.
• Serve immediately.

Notes

Can use stand blender if no immersion blender available.