Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Best Creamy Tomato Soup

StarStarStarHalf starEmpty star

Your rating

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

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

Ingredients

Amount Measure Ingredient Features
15 ml butter, unsalted
plus 2 tablespoon olive oil
Camera
1 slice bacon
finely chopped
Camera
1 each spanish onions
chopped
Camera
1 each carrots
chopped
Camera
1 stalk celery
chopped
* Camera
5 cloves garlic
to taste, minced or crushed
Camera
38 ml all-purpose flour
Camera
1 each tomato paste
1 can
* Camera
1.1 l chicken broth, low salt
Camera
809.2 ml/g tomatoes, canned, whole, peeled
1 can
* Camera
3 each parsley sprigs
* Camera
3 each thyme sprigs
fresh
*
1 each bay leaves
* Camera
237 ml cream
heavy
Camera
1 x salt and black pepper
to taste
* Camera

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 Arrow up button

Comments


 

Add review

 

Related recipes

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 17559% 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?
 

Email this recipe