Tomato Soup
Intermediate
|
60min |
Vegetarian
|
European,American
|
Soups & Stews
|
8 servings
Ingredients
- 4 Tablespoons butter
- 1 large onion, diced or chopped
- ¾ cups flour
- 2 large (28oz) cans of diced or crushed tomatoes
- 1 6oz can tomato paste
- 4 cups whole milk
- 4 cups chicken stock
- 4 carrots, roughly chopped or diced
- 2 bay leaves
- ½ cup sugar
- Salt & pepper to taste
Preparation steps
- Melt butter in a large soup pot and sweat onions on low heat for 6 minutes. Cover the pot and stir occasionally.
- Add flour and stir for 1 minute making sure the flour doesn't brown. Pull away from burner or turn off heat if needed.
- Add tomatoes with juices, tomato paste, milk, chicken stock, carrots, sugar, and bay leaves. Bring to a boil and reduce heat to low. Simmer for 30 minutes stirring occasionally.
- Puree soup in the pot with a hand-held blender. If you want really smooth soup, strain before serving.
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