Cream of Tomato Soup

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 small carrot, peeled and finely diced
  • 2 tablespoons flour
  • 2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved
  • 2 cups reduced-sodium canned chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh basil or 1/2 teaspoon dried basil
  • 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 cup light cream or milk
  • Salt and pepper
Directions

In a large nonreactive saucepan, melt butter over medium heat. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. Remove and discard bay leaf.

In a food processor or blender, puree soup in batches until smooth. Return to pan and stir in cream. Season with salt and pepper, to taste. Simmer until heated through, 3 to 5 minutes, and serve.


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