Classic Tomato Soup
Ingredients
The soup base
-
2
cans
diced tomatoes (28-ounces each)
-
¾
cup
chicken or vegetable broth
-
2
tablespoons
salted butter
-
1
cup
diced onion
-
1
each
bay leaf
-
1
teaspoon
brown sugar
-
2
tablespoons
tomato paste
-
2
tablespoons
all-purpose flour
-
½
teaspoon
baking soda
-
½
cup
heavy cream or fat-free half-and-half (optional)
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Drain the canned tomatoes and set aside the juice.
- Combine the broth with the drained tomato juice to make 3½ cups total.
- Melt butter in a pot over medium heat, add onions, and cook until translucent.
- Add 2/3 of the drained tomatoes, bay leaf, and brown sugar, cooking until fragrant.
- Stir in tomato paste and flour, cooking for a couple of minutes.
- Add the reserved tomato juice/broth mixture, remaining tomatoes, baking soda, and salt, then bring to a boil.
- Reduce heat and simmer until slightly thickened.
- Remove from heat, discard bay leaf, and puree the soup until smooth.
- Stir in cream if desired and adjust seasoning with salt and pepper.
Nutrition Facts (estimated)
Servings
8
Calories
64
Total fat
3g
Total carbohydrates
9g
Total protein
2g
Sodium
217mg
Cholesterol
8mg
You might also like