Name: Easy and Classic Tomato Soup
Total time: 45 min
Ingredients: 3 Tbsp olive oil; 1 Tbsp butter; 1 onion, (chopped); 1 large clove garlic, (minced); 3 cups chicken broth; 28 oz can tomatoes, (whole, peeled); 2 Tbsp flour; ½ tsp thyme; fresh dill, (for garnish); croutons, (for garnish); parmesan cheese, (for garnish); salt, (to taste); black pepper, (to taste)

So good you got to try this flavorful tomato soup!

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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!

Here’s how we will put together this Easy and Classic Tomato Soup:

Easy and Classic Tomato Soup

So good you got to try this flavorful tomato soup!

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Course: Appetizer, Side Dish

Cuisine: American, Soup

Allergy: Nut Free, Vegetarian

Total Time: 45 minutes

Servings:

Calories: 90kcal

Ingredients

3 Tbsp olive oil
1 Tbsp butter
1 onion, chopped
1 large clove garlic, minced
3 cups chicken broth
28 oz can tomatoes, whole, peeled
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.
Let cool then puree in a blender.
Reheat, then serve with croutons, dill, and parmesan cheese.
Enjoy this rich and hearty soup!