Best Creamy Tomato Soup
If you are looking for an amazingly delicious tomato soup, try this recipe, and everyone loves it!
Yield
10 servingsPrep
18 minCook
55 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
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 |
|
| 38 | ml |
all-purpose flour
|
|
| 1 | each |
tomato paste
1 can |
*
|
| 1.1 | l |
chicken broth, low salt
|
|
| 809.2 | ml/g |
tomatoes, canned, whole, peeled
1 can |
*
|
| 3 | each |
parsley sprigs
|
*
|
| 3 | each |
thyme sprigs
fresh |
* |
| 1 | each |
bay leaves
|
*
|
| 237 | ml |
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.
