Try this Classic Tomato Soup recipe, or contribute your own.
Suggest a better descriptionIn non-reactive 5-6 quart dutch oven, heat 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 mins. Discard the thyme sprig. Let cool briefly and then puree in two or three batches in a blender or processor. Return to pot and season with salt and pepper. Garnish with herbs (thinly sliced basil or chives or dill)
I added 1/2 cup or so of cream to mine to make creamy. You can garnish with sour cream, goat cheese and parmesan or creme fraiche, herb & horseradish
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 63 | ||
Calories from Fat: 31 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.8mg | 1 % | |
Sodium 426.9mg | 15 % | |
Potassium 292.5mg | 8 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.8g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 63
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