Creamy Tomato Soup

November 27, 2024

45

medium

8

  • Cook the Aromatics:
    • In a large saucepan, heat oil over medium heat.
    • Add the chopped onion and seasonings (such as garlic, basil, and oregano). Cook, stirring occasionally, until the onion becomes tender and golden, about 5-7 minutes.
  • Simmer the Tomatoes:
    • Add the chopped tomatoes and tomato paste to the pan. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld.
  • Make the Roux:
    • In a small bowl, whisk together the flour and 1/4 cup of chicken broth until smooth.
    • Stir this flour mixture into the tomato mixture, ensuring it’s well incorporated and there are no lumps.
  • Add the Broth and Simmer:
    • Pour in the remaining chicken broth and bring the soup to a gentle simmer.
    • Let the soup simmer for 30 minutes, stirring frequently to avoid sticking, and allowing the flavors to develop.
  • Puree the Soup:
    • Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
  • Finish the Soup:
    • Stir in the Splenda and evaporated milk, and heat the soup through until it’s hot and creamy. Taste and adjust seasoning if necessary.
  • Serve:
    • Serve the soup hot, garnished with fresh herbs or a swirl of cream if desired. Enjoy with a slice of crusty bread!
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Ingredients:

Adjust Servings
1tsp pepper black
3cups chicken broth divided
1cup evaporated milk
3tablespoons flour
4leaves basil dried, fresh
2sprigs thyme dried, fresh
2tablespoons olive oil
1large onion diced
1tsp salt
1teaspoon splenda
3tablespoons tomato paste
32ounce tomatoes fresh, diced, undrained, canned, (2 pounds )

Directions

1.
Cook the Aromatics
1. In a large saucepan, heat oil over medium heat. | 2. Add the chopped onion and seasonings (such as garlic, basil, and oregano). Cook, stirring occasionally, until the onion becomes tender and golden, about 5-7 minutes.
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2.
Simmer the Tomatoes
Add the chopped tomatoes and tomato paste to the pan. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld.
Mark as complete
3.
Make the Roux
1. In a small bowl, whisk together the flour and 1/4 cup of chicken broth until smooth. | 2. Stir this flour mixture into the tomato mixture, ensuring it’s well incorporated and there are no lumps.
Mark as complete
4.
Add the Broth and Simmer
1. Pour in the remaining chicken broth and bring the soup to a gentle simmer. | 2. Let the soup simmer for 30 minutes, stirring frequently to avoid sticking, and allowing the flavors to develop.
Mark as complete
5.
Puree the Soup
Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
Mark as complete
6.
Finish the Soup
Stir in the Splenda and evaporated milk, and heat the soup through until it’s hot and creamy. Taste and adjust seasoning if necessary.
Mark as complete
7.
Serve
Serve the soup hot, garnished with fresh herbs or a swirl of cream if desired. Enjoy with a slice of crusty bread!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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