Old Fashioned Tomato Soup
There's nothing better than a bowl of homemade tomato soup. Here's how to make it the best possible version of itself, with minimal fuss.
Calories: 233kcal
Ingredients
- 3 tablespoons (42 grams) butter
- 1 white onion diced small
- 8 cloves garlic chopped
- 1 teaspoon fine sea salt
- 3 tablespoons (23 grams) flour
- 4 cups (950 ml) reduced-salt chicken broth
- 1 28- ounce 793-gram can diced tomatoes
- 1 tablespoon (12 grams) sugar
- 1 teaspoon herbes de Provence
- ¼ teaspoon freshly ground black pepper
Instructions
- Melt the butter in a 5-quart pot over medium heat.
- Add the onion, garlic, and salt. Cook, stirring frequently, until onion is softened, about five minutes. Control the heat as necessary to avoid browning.
- Sprinkle in the flour and cook, stirring almost constantly, for 30 seconds.
- Pour in the broth and stir well to distribute the flour-coated onions and garlic and allow the flour to incorporate into the broth.
- Stir in tomatoes, sugar, herbes de Provence, and pepper.
- Raise heat to high. Bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- With an immersion blender or in a regular or high-speed blender, carefully purée the soup, in batches if necessary, until perfectly smooth.
Notes
- To make this soup dairy-free, substitute olive oil or vegan butter for the butter. To make it vegetarian, use a good-quality vegetable broth. My favorite by far is Imagine No Chicken. To make it vegan, do both. To make it gluten free, use a 1:1 GF flour blend.
- As with most soups, this one only improves over time. You can make this recipe up to a week in advance, store in an airtight container in the fridge, and reheat on the stovetop or in the microwave. Or freeze for up to a year. Treat any leftovers the same way.
Nutrition
Serving: 1 | Calories: 233kcal | Carbohydrates: 50g | Protein: 12g | Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 2872mg | Fiber: 26g | Sugar: 35g