Ingredients for Winter Tomato Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 28 ounces crushed tomatoes (2 large cans)
- 2 tablespoons tomato paste
- 5 tablespoons chicken broth, 4 cups chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
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How to Make Winter Tomato Soup
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 tablespoon of olive oil, 1 medium onion (chopped), 1 teaspoon dried thyme, 1/4 cup fresh basil (chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook, stirring occasionally, until the onions are softened and translucent (about 5 minutes).
- Add 28 ounces (2 large cans) of crushed tomatoes and 2 tablespoons of tomato paste.
- Simmer for 20 minutes, stirring occasionally.
- In a small bowl, whisk together 5 tablespoons of chicken broth and 2 tablespoons of all-purpose flour until smooth.
- Add the flour mixture to the soup, stirring constantly. Pour in the remaining 4 cups of chicken broth.
- Simmer for 15 minutes, stirring frequently to prevent sticking.
- Carefully use an immersion blender to puree the soup until smooth.
- Return the soup to a low simmer.
- Stir in 1 teaspoon of sugar and 1/2 cup of heavy cream.
- Simmer for 5 more minutes. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
21g
Fat
58g
Carbs
4g
