New This Month

Classic Tomato Soup

142

Half of this rich and creamy soup is pureed, leaving some delicious chunks of tomato.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2006

Ingredients

  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and ground pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons tomato paste
  • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

Directions

  1. In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.

  2. To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)

  3. Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

Variations

On "Martha Stewart's Haunted House," this blood-red tomato soup is served with a drizzle of sour cream.

Reviews Add a comment

  • Alex Wongsim
    5 NOV, 2012
    I added V8 vegetable juice instead of water or chicken broth. Came out excellent with an easy touch of Italian cheese on top before serving it!
    Reply
  • Alvydas
    29 OCT, 2012
    OH, and of course I had to add garlic! That is a flavour I love. So I added 3 cloves of crushed garlic. I added them to the onion, butter and oil.
    Reply
  • Alvydas
    29 OCT, 2012
    This soup is perfect for a cold, rainy day. I used a can of diced tomatoes and a can of crushed tomatoes, because that's all I had on hand. Surprisingly, the consistency after the simmering process was perfect. I didn't even do any blending at all. I did have to add about a tablespoon of sugar to get rid of the acidity. Served it with some toast with melted cheddar on top and it is a total winner!
    Reply
  • KarissaNoel
    26 JAN, 2012
    I made this soup for my family, and it was delicious! I didn't have any thyme, so I substituted basil and it tasted great. I have a large family, so I actually doubled everything except for the canned tomatoes. We topped our soup with TJ's croutons and a dollop of sour cream. Definitely will be making this again!
    Reply
  • MS12337316
    10 NOV, 2011
    This soup is so much better than the canned stuff. I couldn't find the tomato with basil so I added three leaves from my basil plant. The changes were one chopped carrot and one bay leaf that I pulled out before using the submersible blender. There was enough to feed 5 adults and have some left over. I served this with french loaves.
    Reply