Creamy Tomato Soup

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 to 6 servings (about 7 cups)
Level:
Easy

Ingredients
  • 4 tablespoons unsalted butter
  • 1 slice bacon, finely chopped
  • 1 Spanish onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, finely chopped
  • 5 tablespoons all-purpose flour
  • 4 1/2 cups low-sodium chicken broth
  • 1 (28-ounce) can whole, peeled tomatoes
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground black pepper
Directions
  • Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.

  • Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.

  • Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.

  • Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately.

  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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