Name: Creamy Tomato Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter; 2 cups chopped yellow onion; 2 cups diced celery; 2 cups diced carrots; 2 teaspoons minced garlic (from a jar is fine); 1/4 cup all-purpose flour; 5 cups tomato puree or three 15 ounce cans crushed tomatoes pureed in a blender. You can also use fresh tomatoes that have been peeled, seeded, chopped and pureed.; 1 32-ounce carton of vegetable broth, or 4 cups of fresh broth.; 1 vegetable bouillon cube; 1 1/2 tablespoons fresh dill, chopped or 3/4 tablespoon dried; 1 1/2 teaspoons fresh basil, chopped or 3/4 teaspoon dried; 1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried; 2 teaspoons granulated sugar; 1 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 cups half & half or heavy whipping cream; Grated parmesan, optional

Description

This creamy tomato soup is so rich and flavorful and easy to make. It’s a perfect soup on a cold day, and pairs great with a grilled cheese sandwich or your favorite bread.

Ingredients

Units Scale

1/2 cup (1 stick) unsalted butter
2 cups chopped yellow onion
2 cups diced celery
2 cups diced carrots
2 teaspoons minced garlic (from a jar is fine)
1/4 cup all-purpose flour
5 cups tomato puree or three 15 ounce cans crushed tomatoes pureed in a blender. You can also use fresh tomatoes that have been peeled, seeded, chopped and pureed.
1 32–ounce carton of vegetable broth, or 4 cups of fresh broth.
1 vegetable bouillon cube
1 1/2 tablespoons fresh dill, chopped or 3/4 tablespoon dried
1 1/2 teaspoons fresh basil, chopped or 3/4 teaspoon dried
1 1/2 teaspoons fresh thyme, chopped or 3/4 teaspoon dried
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups half & half or heavy whipping cream
Grated parmesan, optional

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Instructions

Melt the butter over medium heat in a heavy soup pot or dutch oven. Add the onion, celery, and carrots and saute until tender, about 10 to 12 minutes. Add the minced garlic and saute for about 2 more minutes, and remove from heat.
Allow the cooked mixture to cool for about 5 minutes. Transfer it to a blender, and puree until it’s smooth with no lumps. Transfer the mixture back to the soup pot. Add the flour and cook over medium heat, stirring constantly, for about 3 minutes, until the raw flour taste has time to cook out.
Add the tomato puree, vegetable broth, and bouillon cube to the pot. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer for about 10 minutes, stirring frequently.
Add the dill, basil, thyme, sugar, salt, pepper and half & half. Stir slowly to combine and bring just to a simmer and remove from heat. Do not bring back to a boil. Taste the soup and add more salt and pepper if desired.
Serve immediately. Serve with freshly grated parmesan on top if desired. This soup is great with a grilled cheese sandwich.
Refrigerate leftover soup for up to 3 days. I suggest storing it in a glass container. This soup will stain a plastic container.