Creamy Tomato Soup
I created this one because the canned variety contain so much sodium and sometimes sugar. This is very fresh and HOMEMADE!
Total Steps
10
Ingredients
12
Tools Needed
5
Related Article
http://tallcloverfarm.com/?p=133#more-133Ingredients
- 1 cup evaporated milk
- 3 cups chicken broth
- 1 teaspoon Splenda
- 3 tablespoons tomato paste
- 3 tablespoons flour
- 2 cans 16-ounce diced tomatoes, undrained
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil
- 1 large onion, diced
Instructions
Step 1
Heat olive oil in a large saucepan over medium heat.
Step 2
Add onion, salt, pepper, dried basil, and dried thyme to the saucepan. Cook, stirring occasionally, until the onion is tender and golden.
Step 3
Stir in the diced tomatoes (undrained) and tomato paste.
Step 4
Stir the mixture and simmer for 10 minutes.
Step 5
In a small bowl, whisk together the flour and 1/4 cup of the chicken broth until smooth.
Step 6
Stir the flour mixture into the tomato mixture until well blended.
Step 7
Add the remaining chicken broth. Simmer for 30 minutes, stirring frequently.
Step 8
Puree the soup with an immersion blender until smooth.
Step 9
Stir in the Splenda and evaporated milk.
Step 10
Heat the soup through until warmed.