Thick & Creamy Tomato Soup
By á-8915
This simple, real-food soup makes an excellent side to a hot grilled cheese sandwhich. Or, serve it for supper on a wintery night alongside some crusty homemade bread.
Adjust seasonings if needed, then serve with a handful of shredded parmesan cheese on top.
Ingredients
- 4 cups crushed or diced tomatoes (do not drain)
- 4 Tablespoons butter, coconut oil, or bacon grease
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 4 Tablespoons flour
- 2 cups whole milk OR half and half
- 1 tsp brown sugar
- 1-2 Tablespoons dried basil
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- Shredded Parmesan cheese (optional– for garnish)
- If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)
Details
Preparation
Step 1
Heat your oil of choice in a large stockpot, then add the onion and celery and saute until tender. Stir in the flour and let it brown for about 2-3 minutes.
Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer.
Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.
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