I personally love tomatoes, and tomato soup is something I enjoy making and eating especially during the summer when tomatoes are fresh from the garden. Tomatoes are rich in Vitamins A, C, K, folate, and potassium, and are fat-free, This is a super easy recipe for a hearty tomato soup.
The Taste Flavors of this Tomato Soup is So GOOD!
What I like about this recipe, is that it’s easy to make and doesn’t take much of your time, but also the flavors that are blended together that I can’t even describe how good this soup is, you got to try it for yourself!
How to Make an Amazing Classic Tomato Soup:
- In a big pot or 5 or 6 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 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!
Steps
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 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.
Reheat, then serve with croutons, dill, and parmesan cheese.
Enjoy this rich and hearty soup!
Ingredients
- 3 Tbsp olive oil
- 1 Tbsp butter
- 1 onion chopped
- 1 large garlic clove minced
- 3 cups chicken broth
- 28- oz can whole peeled tomatoes
- 2 Tbsp flour
- ½ tsp thyme
- fresh dill for garnish
- croutons for garnish
- parmesan cheese for garnish
- salt to taste
- black 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 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.
Reheat, then serve with croutons, dill, and parmesan cheese.
Enjoy this rich and hearty soup!
Nutrition Facts
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