Classic Tomato Soup
We make a lot of soup at our house, and tomato soup is one of the most popular. I’ve tried dozens of styles – creamy, spicy, chunky, thin, with dumplings, with rice, hot, cold, with tomatoes from the garden, using canned tomatoes, and many others. This particular recipe is low in calories and fat but still full of real tomato flavor. If you don’t have the fresh herbs listed, you can substitute dried. And of course, chicken broth can be substituted for the homemade vegetable broth that we use. This recipe was adapted from the Classic Tomato Soup recipe on Fine Cooking’s website.
2 Tbl extra-virgin olive oil
1 Tbl unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 Tbl all-purpose flour
3 cups homemade vegetable broth
2 (28 oz cans) whole peeled plum tomatoes
1-1/2 tsp sugar
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 Tbl thinly sliced fresh basil or chives
- Heat oil and butter over medium-low heat until butter melts.
- Add onion and garlic until soft but not browned (8 minutes). Stir occasionally.
- Add flour and stir to coat.
- Add broth, tomatoes, sugar, thyme, and 1/4 tsp each salt and pepper.
- Bring to a simmer while stirring. Make sure the flour doesn’t stick to the pan.
- Reduce heat to low, cover, and simmer 40 minutes.
- Discard thyme sprig.
- Let cool briefly and purée in a blender.
Makes about 8 cups.
71 Calories per cup of Classic Tomato Soup