Creamy Tomato Soup
- Level: Easy
- Yield: 4 to 6 servings (about 7 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 320
- Total Fat
- 26
- Saturated Fat
- 15
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 8
- Cholesterol
- 78
- Sodium
- 817
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
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.
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