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Garden-Fresh Tomato Soup Recipe

Garden-Fresh Tomato Soup Recipe

Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.—Charlotte Goldbery, Honey Grove, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD:8 servings

Ingredients

  • 1/2 cup butter
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 sprigs fresh thyme
  • 4 fresh basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2-1/2 pounds diced fresh ripe tomatoes
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 3-3/4 cups chicken broth, divided
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • CROUTONS:
  • 8 slices day-old french or Italian bread
  • 1 large garlic clove, sliced lengthwise
  • 2 tablespoons olive oil

Directions

  • 1. In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes.
  • 2. Place the flour in a small bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently.
  • 3. Allow mixture to cool and run through a sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally.
  • 4. To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350° for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons. Yield: 8 servings.

Nutritional Facts

1 serving (1 cup) equals 505 calories, 32 g fat (15 g saturated fat), 71 mg cholesterol, 1,266 mg sodium, 48 g carbohydrate, 4 g fiber, 9 g protein.