Homemade Tomato Soup


2 Tablespoons Extra Virgin olive oil, plus more for drizzeling
1 Tablespoon unsalted butter
1 large onion, finely chopped
2 cloves garlic, peeled and smashed
2 Tablespoons all-purpose flour
3 cups good quality chicken stock
1 (28-ounce) and 1 (14 ounce) can crushed tomatoes
1/2 teaspoon sugar
2 sprigs fresh thyme
salt and pepper to taste
Fresh chives, for garnish (optional)
Pepitas, for garnish (optional)


In a Dutch oven or medium stockpot and the olive oil and butter and heat over a medium flame. Add the onion and sauté until tender, about 2-3 minutes. Next add the garlic and cook for an additional 30 seconds till fragrant.
Stir in the flour and cook, while stirring for 1 minute. Add the chicken stock , tomatoes, sugar and thyme and bring to a boil. Reduce to a simmer, cover and cook for 25 minutes.
Remove from the heat and allow the cool slightly. When cool enough to handle, place the soup in a Cusinart fitted with a blade attachment and blend on high until smooth. Season to taste with salt and pepper.
Garnish with some additional olive oil, chopped chives and pepitas. Serve warm.


Tomato soup, an American classic that's good for the soul.


serves 4


Sunday, January 26, 2020 - 3:01pm


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