Fresh Tomato Soup
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 163
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 1
- Sodium
- 1010
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
2 tablespoons Filippo Berio® Extra Virgin Olive Oil plus some, for drizzling
1 onion, diced
4 garlic cloves, minced
1 tablespoon flour
3/4 cup low sodium, fat free chicken stock
9 medium to large ripe heirloom tomatoes, coarsely chopped
1 teaspoon dried thyme
1/2 teaspoon dried basil
Kosher salt and white pepper
1/2 teaspoon lemon zest
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