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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By mrscondorbear
on January 24, 2012
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I loved this soup! It is so easy and tasty!
I have a question - I've made this soup according to the serving size above, and it taste great. I plan on making quadruple the amount this weekend. Is there anything I should avoid doing? I find that when i simply quadruple the amounts in most recipes something always tastes off.
By MrsCimer
on November 12, 2011
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This soup is so simple, with so much flavor!
By Miss Alex
on February 09, 2011
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Very easy to make, especially for a college student. Tomato soup is one of my absolute favorite meals, and I definitely approve of this recipe. However, there was something missing I think. I read the recipe from my phone, so I didn't see the suggestions for garlic, but I think that is exactly what it was missing. I can't wait to make a grilled cheese and go nuts!
Read all 37 reviews