A classic tomato soup recipe is a perennial favorite among families. Pair it with a delectable grilled cheese for the ultimate in comfort food. Serve it cold as a gazpacho, make it creamy as a bisque, or simply stick to the original — because sometimes you just shouldn't mess with a good thing.
Here's a tomato soup recipe that will satisfy the pickiest of palates. Double the batch and freeze half so you have an easy-to-defrost-and-serve option on busy weeknights. Swap out the chicken broth for veggie broth to make it vegetarian. Either way, it's amazing. Enjoy!Print
- 4 cups chopped fresh tomatoes
- 2 cups chicken broth
- 1 onion sliced
- 2 tablespoons butter
- 4 cloves garlic
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 teaspoons white sugar, or to taste
- Gather all the ingredients.
Combine the tomatoes, slices of onion, a few garlic cloves, and chicken broth in a stockpot over moderate heat. To mix the flavors, bring it to a gentle boil and cook for 20 minutes.
Remove it from the heat and pour the mixture into a big bowl or pan after passing it through a blender or food processor.
Melt the butter in the now-empty stockpot over medium heat. Make a roux by stirring in the flour and heating it until it reaches a medium brown color.
Stir in the remaining tomato mixture after gradually whisking in small amounts to prevent lumps. Add salt and sugar, and season to taste.
Serve hot or cold with your desired bread or croutons.
- Storing tomato soup: Refrigerate your homemade tomato soup in an airtight container. The soup will keep in the refrigerator for 3 – 4 days, or you can freeze tomato soup for up to 6 months in the deep freeze.
- Category: soup
Keywords: soup, tomato soup, tomato
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