Tomato Soup
Ingredients
The soup base
-
⅓
cup
unsalted butter
-
3 ½
cups
chopped yellow onion
-
2
Tbsp
minced garlic
-
⅓
cup
all-purpose flour
-
4
cups
low-sodium chicken broth
-
2
cans (28 oz)
San Marzano tomatoes
-
3
sprigs
fresh basil
-
1
4-inch
parmesan rind
-
2
tsp
granulated sugar
-
to taste
salt
-
to taste
black pepper
Optional garnish
Instructions
- Melt butter in a large pot over medium-high heat and sauté onions until caramelized.
- Reduce heat, add garlic, and sauté briefly before adding flour and cooking for a minute.
- Slowly whisk in chicken broth and cook until flour is blended.
- Add tomatoes, basil, parmesan rind, sugar, salt, and pepper; bring to a simmer.
- Cover and simmer on low heat, stirring occasionally, for about 25 to 30 minutes.
- Remove from heat, discard basil and parmesan rind, and puree the soup until smooth.
- Serve warm, adding cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
256
Total fat
12g
Total carbohydrates
32g
Total protein
8g
Sodium
795mg
Cholesterol
30mg
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