A steamy bowl of tomato soup is about as comforting as comfort food can get! We use a little flour for thickening, yielding a soup that’s so rich and creamy you’d swear there is cream in it. Serve with crusty bread, or go for that most classic combination and serve alongside our gooey Lillian’s Grilled Cheese for dipping.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 1 (28-ounce) can stewed tomatoes, with liquid
- 3 cups chicken broth
- 1 tablespoon chopped fresh basil
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat the butter and oil in a stockpot over medium-high heat, until butter has melted.
- Add the onions and garlic to the pot, and cook until the onions have softened, about 5 minutes.
- Add the flour, and stir until the onions are evenly coated.
- Add all the remaining ingredients, stir to combine, and bring to a simmer. Reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally.
- Remove from heat, and use an immersion (hand) blender to purée the soup, until smooth. You can also do this in a traditional blender or food processor, but it may take 2–3 batches. Serve garnished with additional chopped basil, if desired.
HELPFUL TIP: It is safest to let the soup cool for at least 15 minutes before blending. After blending, return to the pot and warm before serving.