Ingredients (~3-4 servings)
- 1 (28 oz) can whole peeled tomatoes
- 2 cups (1/2 quart) chicken stock
- 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
Sauté Aromatics and Make Roux
Get out a 6-quart pot or Dutch oven and melt the butter and olive oil over medium heat.
Add the diced onion and sauté for ~5 minutes, stirring often, until the onions are translucent. Do not let them brown.
Add the sliced garlic and cook for one more minute, stirring.
Add the tomato paste and the flour. Stir constantly for ~2 minutes. This cooks out the raw flour taste and is the base of your roux.
Simmer the Soup
Slowly pour in the chicken stock, whisking as you go to ensure the flour and tomato paste dissolve smoothly.
Add the entire can of whole peeled tomatoes (with their juices), the sugar, and the optional thyme sprig.
Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer uncovered for ~30 minutes.
Blend and Serve
After 30 minutes, remove the pot from the heat. Remove the thyme sprig.
Use an immersion blender to puree the soup directly in the pot until it is completely smooth. (Alternatively, let it cool slightly and blend in batches in a stand blender).
Taste the soup and add salt and pepper as needed. Serve immediately.
Creamy Tomato Soup
Ingredients
Ingredients (~3-4 servings)
- 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.
- Add diced onion and sauté for 5 minutes until translucent.
- Add sliced garlic and cook for 1 minute.
- Stir in tomato paste and flour, cooking for 2 minutes while stirring constantly.
- Slowly pour in chicken stock while whisking to dissolve the flour and tomato paste.
- Add canned tomatoes with juices, sugar, and thyme sprig.
- Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
- Remove from heat and discard thyme sprig.
- Use an immersion blender to puree the soup until completely smooth.
- Taste and season with salt and pepper.
- Serve immediately.
