adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Tomato Soup
Easy Tomato Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
32 minutes
Total Time:
42 minutes
Velvety tomato soup made with canned tomatoes, perfect for dipping grilled cheese. Better than Campbell's, just as easy!
Ingredients:
  • 5 tablespoons butter
  • 1 large onion, yellow or white, diced
  • 4 large cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly cracked pepper
  • 3 tablespoons flour
  • 1 (28 oz) can crushed or diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 4 cups (32 oz) low sodium chicken stock
  • 1 tablespoon sugar
Instructions:
  • In a Dutch oven over medium heat, melt the butter until foamy. Cook the onions and garlic with salt and pepper until softened and fragrant, about 7 minutes.
  • Create a roux by adding flour and stirring into a smooth paste. Keep stirring until the flour turns a light brown color. This should take 5 to 7 minutes. The roux should appear golden with slight caramelization.
  • Combine and simmer: Combine crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir well. Cover and bring to a boil over medium-high heat, then reduce heat to medium and simmer uncovered for about 20 minutes.
  • To puree the soup, use an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup, remove the center lid insert to let steam escape, cover the hole with a folded kitchen towel, and blend until smooth. Repeat until all the soup is pureed. Serve in bowls with cracked pepper, slivered basil, and grilled cheese sandwiches on the side.

Similar Recipes