Garden-Fresh Tomato Soup

Name: Garden-Fresh Tomato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 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

Nothing is better on a cool day then hot soup. This recipe is one of my family's favorites.—Charlotte Goldbery, Honey Grove, Pennsylvania

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

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.
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.
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.
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.

Nutrition Facts

1 cup: 505 calories, 32g fat (15g saturated fat), 71mg cholesterol, 1266mg sodium, 48g carbohydrate (9g sugars, 4g fiber), 9g protein.

Originally published as Garden-Fresh Tomato Soup in Country June/July 1991

Reviews

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BLibby344

Sep 22, 2011

While in the cool mountains of TN, a friend made this soup for our dinner. The Garden-Fresh Tomato Soup is a terrific, quick soup packed with TONS of flavor. I am thankful my friend Jo made it for our dinner!
lgerchy

Aug 16, 2010

I was looking for a recipe for fresh garden tomatos (since I had so many this year!!!) and found this recipe in my Country Cooking cookbook I've had since 1998 (Taste of Home). I made this soup the other day while entertaining family and it was a hit!! Absolutely delicious!! I topped it with store bought garlic croutons and it was just as yummy. I will definitely make it again soon.