Creamy Tomato Soup
Author: Parsnips and Parsimony
Recipe type: Soup
- 2 Tbsp butter
- 1 large white onion, finely chopped
- 1 clove of garlic, minced
- 2 Tbsp all-purpose flour (I used whole wheat)
- 3 cups chicken broth (I used Watkins)
- 1 can (28oz) diced, crushed or whole tomatoes
- 1 Tbsp sugar
- ¾ tsp thyme leaves
- salt and pepper to taste
- 1 cup heavy cream
- In a large dutch oven, heat the oil and butter over medium heat until the butter melts.
- Add onion and garlic and cook, stirring occasionally, until soft but not brown, about 8 minutes.
- Add flour to onions and garlic. Stir to coat.
- Add broth, tomatoes, sugar, thyme and salt and pepper.
- Blend everything together using an immersion blender until smooth.
- Bring everything to a simmer. Reduce heat to low. Cover and simmer for 40 minutes.
- Add heavy cream. Heat until hot. Serve with crusty bread or Cheddar-Garlic biscuits.
Recipe by Parsnips and Parsimony at https://www.parsnipsandparsimony.com/comfort-food-for-lunch-creamy-tomato-soup-with-cheddar-garlic-biscuits/
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