Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings

Ingredients

Directions

In a large saucepan heat olive oil over medium-high heat. Add onion and garlic and cook for approximately 5 minutes or until the onion is tender. Add flour and cook for 2 to 3 minutes, stirring constantly. Pour in chicken stock and bring to a light boil, stirring until thickened. Add tomatoes, thyme, and basil. Reduce the heat to a simmer and cook for 10 minutes. Stir in additional chicken stock if desired. Remove from heat and allow to cool slightly.

Transfer soup in batches to a blender or food processor. Pulse until smooth. Pour soup into a large saucepan and season with kosher salt and white pepper to taste. Keep warm on low heat until ready to serve.

Ladle soup into bowls. Garnish with lemon zest and drizzle with olive oil.

Provided by Chef Jim Coleman

Categories:
More from:

Healthy Every Week

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Fresh Cranberry Relish

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword