Tomato Soup
photo by Larkin
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
3 quarts
- Serves:
- 8
ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 quart chicken broth
- 1 (28 ounce) can crushed plum tomatoes
- 1 1⁄2 teaspoons sugar
- kosher salt
- fresh ground pepper
- italian seasoning
directions
- Dice onion and garlic finely and set aside.
- In a 6-quart pot, heat the olive oil and butter on medium heat until the butter is melted.
- Once butter is melted, add onions and garlic and sauté until onions are softened/translucent (not browned).
- Once softened, add flour and cover the oil/butter/onion/garlic combination in it.
- Add remaining ingredients.
- Season to taste with salt, pepper, and Italian seasoning.
- Once the soup is combined, allow it to return to a boil and then put the heat on low.
- Let the soup come to a boil, then simmer on low for 30 minutes, stirring occasionally.
- Once the 30-minute period is up, you can eat the soup chunky as is, or you can puree the soup.
- To puree the soup, I recommend using a food processor and splitting the soup into three batches.
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RECIPE SUBMITTED BY
Larkin
Kansas City, Missouri
Professional musician who loves crafts and cooking!