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Classic Tomato Soup Recipe

Ingredients

How to make it

  • In a nonreactive 5- to 6-quart soup pot, heat the oil and butter over medium-low heat until the butter melts.
  • Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
  • Add the flour and stir to coat the onion and garlic.
  • Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper.
  • Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan.
  • Reduce the heat to low, cover, and simmer for 40 minutes.
  • Discard the thyme sprig.
  • Let cool briefly and then purée in two or three batches in a blender or food processor.
  • Rinse the pot and return the soup to the pot.
  • Season to taste with salt and pepper. Reheat if necessary.
  • Serve warm but not hot, garnished with the herbs
  • Make Ahead Tips:This soup stores well and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Reviews & Comments 2

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  • lunasea 16 years ago
    I love making homemade soups - they are so much tastier than canned and are quite easy to make overall. This sounds like a great recipe and I hope to try it soon. I've been thinking of getting an immersion blender and maybe it's finally time to splurge and get one. Thank you - great post! =)
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  • krumkake 16 years ago
    My mother gave me an immersion blender for Christmas (I'm using it today, making Inmaculada's Leek Cauliflower soup)...I'm trying to learn how to make good homemade soups, and this recipe sounds perfect. We love tomato soup, and I'm sure a homemade version would be light years above the canned when it comes to flavor. Thanks for sharing this!
    PS - OH YEAH - this soup with your Avocado Crab Quesadillas...perfect!
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mrspotatohead Minneapolis, MN

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