Warm up with the ultimate comfort: this easy homemade tomato soup recipe transforms simple ingredients into a nourishing bowl of goodness.
Servings: 10
Prep Time:15 Minutes
Cook Time:45 Minutes
Total Time:60 Minutes
Ingredients
For the Soup
4 tablespoonsextra-virgin olive oil
5 tablespoonsunsalted butter, divided
3 mediumyellow onions, chopped (about 3½ cups)
3large garlic cloves, minced
¼ cupall purpose flour
6 cupschicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoonssugar
½ teaspoondried thyme
Salt
Freshly ground black pepper
For Serving (Optional)
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano
Instructions
In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of the butter over medium-low heat. When the butter is melted, add the onions and cook over medium heat, stirring occasionally, until soft and translucent. Do not brown; reduce heat if necessary. Add the garlic and cook for a few minutes more, stirring to be sure garlic does not burn. Add the flour and continue cooking and stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1¼ teaspoons salt and ½ teaspoon pepper. Bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low, cover the pan, and simmer for about 40 minutes.
Note: A nonreactive pot is made of a material that will not negatively react with acids. Glass, stainless steel or enameled pots are all safe to use. Nonstick pots are also okay but be sure there are no scratches in the non-stick coating.
Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.