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Creamy Tomato Soup

prep time:10 minutes
cook time:40 minutes
total time:50 minutes
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.