Classic tomato soup is a staple for any home, a shield for bad weather, and a sword for any cold. I've made this particular recipe several times for my younger sister who says it's reminiscent of the original Campbell's tomato soup.
I take pride in making this soup because it's simple to make, light yet hearty and healthier than most canned soups you'll find at the grocery store!
Prep time: 10 minutes
Total time: 1 hour
Yields: 6-8 servings
Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 tablespoons all-purpose flour
3 cups chicken broth
28-oz. can whole peeled plum tomatoes with juices
1-1/2 teaspoons sugar
Salt and freshly ground black pepper
For garnish (optional): dill, sour cream, crackers
Instructions:
1. In a large Dutch oven, heat oil and butter on medium heat until the butter melts.
2. Add onion and garlic and cook, stirring occasionally until softened for about 6-7 minutes.
3. Add the flour and stir to blend. Add the broth, tomatoes, sugar and 1/2 teaspoon each of salt and pepper. Continue to stir to make sure the flour doesn't stick to the bottom of the pan.
4. Reduce the heat to low, cover, and simmer for 40 minutes.
5. Let cool briefly and puree in batches in a blender or food processor until smooth. Return to pot. Season with salt and pepper to taste.
6. Serve warm with bread, garnished with dill, sour cream, or crackers.
Storing the soup is as easy as putting it in the fridge once cooled down enough and should be reheated at least every two days by bringing it to a boil before serving again.
I love this simple recipe because it produces a really nice classic taste. I hope you enjoy my take on this classic tomato soup and making it for yourself and your loved ones!
Let me know how you like it in the comments below. Please subscribe to get notified of my new content and follow me on Instagram @lindakamaev for more posts!
Cheers and Bon Appetit!
Linda Kamaev