Simple home-made tomato soup to enjoy during chilly winter nights.

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Name: Creamy Tomato Soup
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 5 Cups Tomato Diced; 4 tablespoons Tomato paste; 1/2 Medium Yellow onion; 2 Cloves Fresh garlic, peeled Minced; 1 tablespoon Extra virgin olive oil; 4 cups chicken or vegetable broth; 3-4 Sprigs Fresh thyme Remove leaves from stem if possible; 8 Whole Cloves; 1/2 Cup 2% Milk; 2 tablespoons Butter; 2 tablespoons All purpose flour; Salt & pepper To taste

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INGREDIENTS

5 Cups Tomato ; Diced
4 tablespoons Tomato paste
1/2 Medium Yellow onion
2 Cloves Fresh garlic, peeled ; Minced
1 tablespoon Extra virgin olive oil
4 cups chicken or vegetable broth
3-4 Sprigs Fresh thyme ; Remove leaves from stem if possible
8 Whole Cloves
1/2 Cup 2% Milk
2 tablespoons Butter
2 tablespoons All purpose flour
Salt & pepper ; To taste

Servings

INSTRUCTIONS

1. Sauté onion in olive oil over medium-high heat until golden brown, about 5-6 minutes. Add garlic and stir for an additional minute.

2. Add tomatoes, tomato paste, chicken broth, cloves, thyme sprigs and simmer on medium heat for 20 minutes or until most of the tomatoes have blended to form a sauce.

3. Remove from heat and allow to cool until mixture can be handled. Using a colander, drain tomato liquids into a large glass bowl. Discard cloves. Puree the tomato skins and seeds collected in colander using a blender.

Note: In my case, I placed the solids into a Nutribullet, added tomato liquids until max line and pureed until mixture was smooth.

4. Combine with liquid portion and mix well.

5. Melt butter over medium heat and add flour. Constantly mix to form a roux and cook until golden brown.

6. Next, add 1/4 cup of tomato mixture into roux while stirring. Repeat this several times adding small amounts at a time until you form a nice consistency and then add all the liquids and mix well.

7. Reduce heat to low and stir in milk.

8. Serve soup immediately with bread on the side. Sprinkle with pepper and fresh basil.

NOTES

it's important that you mix well in step 6 while adding portions so you don't get chunks of flour in your soup.

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Creamy Tomato Soup

5 Cups Tomato Diced
4 tablespoons Tomato paste
1/2 Medium Yellow onion
2 Cloves Fresh garlic, peeled Minced
1 tablespoon Extra virgin olive oil
4 cups chicken or vegetable broth
3-4 Sprigs Fresh thyme Remove leaves from stem if possible
8 Whole Cloves
1/2 Cup 2% Milk
2 tablespoons Butter
2 tablespoons All purpose flour
 Salt & pepper To taste

1. Sauté onion in olive oil over medium-high heat until golden brown, about 5-6 minutes. Add garlic and stir for an additional minute.

2. Add tomatoes, tomato paste, chicken broth, cloves, thyme sprigs and simmer on medium heat for 20 minutes or until most of the tomatoes have blended to form a sauce.

Note: In my case, I placed the solids into a Nutribullet, added tomato liquids until max line and pureed until mixture was smooth.

4. Combine with liquid portion and mix well.

5. Melt butter over medium heat and add flour. Constantly mix to form a roux and cook until golden brown.

6. Next, add 1/4 cup of tomato mixture into roux while stirring. Repeat this several times adding small amounts at a time until you form a nice consistency and then add all the liquids and mix well.
 
7. Reduce heat to low and stir in milk.

8. Serve soup immediately with bread on the side. Sprinkle with pepper and fresh basil.

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Nutrition

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Serving Size: 1 Serving (360g)
Recipe Makes: 6 Servings

Calories: 157
Calories from Fat: 77 (49%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 1.5g
Cholesterol 10.2mg		3 %
Sodium 345.7mg		12 %
Potassium 786.6mg		21 %
Total Carbohydrate 21.8g		6 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 13.3g
Protein 4.8g		7 %
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.

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Calories per serving: 157

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