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Best Creamy Tomato Soup

 
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If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!

Yield

10

servings

Prep

18

min

Cook

55

min

Ready

70

min

Trans-fat Free, Low Sodium
 

Ingredients

1 tablespoon butter, unsalted
plus 2 tablespoon olive oil
1 slice bacon
finely chopped
1 each spanish onions
chopped
1 each carrots
chopped
1 stalk celery
chopped
*
5 cloves garlic
to taste, minced or crushed
2 ½ tablespoons all-purpose flour
1 each tomato paste
1 can
*
4 ½ cups chicken broth, low salt
28 ounces tomatoes, canned, whole, peeled
1 can
*
3 each parsley sprigs
*
3 each thyme sprigs
fresh
*
1 each bay leaves
*
1 cup cream
heavy
1 x salt and black pepper
to taste
*

Directions

Heat the butter and olive oil in a large soup pot over medium-high heat.

Add the bacon and cook, stirring, until crisp and most of the fat has rendered, 1 to 2 minutes.

Using a slotted spoon, transfer the bacon onto a paper towel-lined plate and set aside.

Lower the heat to medium, stir in the onion, carrots, celery, and garlic and cook, covered, stirring often, until soft and fragrant, 7 to 9 minutes.

Add flour and cook, stirring, for about 2 minutes.

Pour in the tomato paste, broth and crush the tomatoes.

Bring to a boil while whisking frequently.

Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and put into the pot.

Lower the heat and simmer for 20 to 30 minutes.

Remove from the heat and allow to cool.

Remove and discard the herb bundle.

Working in batches, transfer the mixture to a blender and purée until smooth.

Bring the purée back to the pot and reheat over medium heat.

Stir in the heavy cream, salt, and pepper, to taste.

Divide among soup bowls.

Serve warm with crusty bread.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 17559% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 114mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 41% Vitamin C 10%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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