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Homemade Tomato Soup
A simple method of turning tinned tomatoes into an amazing soup.
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Course:
Soup, Starter
Cuisine:
British
Keyword:
Soup, Tomato, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
8
People
Calories:
81
kcal
Cook Mode
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Ingredients
28
oz
chopped tomatoes
1
large
onion
finely chopped
1
clove
garlic
peel/grate
2
leaves
basil
fresh
2
tbsp
extra-virgin olive oil
1
tbsp
unsalted butter
2
tbsp
flour
AP
3
cups
chicken broth
1-1/2
tsp.
sugar
salt
to taste
ground black pepper
to taste
Instructions
Place a large pan over a medium heat.
Add the butter and oil and heat until the butter melts.
Add the onion and garlic and cook until soft. Do not allow to colour. Should take about 7 - 9 minutes.
Add the flour to the pan and thoroughly stir coating the onions and garlic.
When coated, carefully add the broth, sugar, basil and tomatoes and a good pinch of salt and pepper.
When combined, raise the heat to a medium high heat until its starts to simmer. Continue to stir making sure nothing sticks to the bottom of the pan.
Reduce the heat to low and place the lid on the pan. Allow the mixture to keep a gentle simmer for about 40 minutes.
Let the soup cool slightly and fish out the basil leaves. They've served their purpose now.
Carefully ladle the soup from the pan into a blender in batches.
Blitz to the texture you want.
When all done, return the soup to the pan and reheat until warm.
Taste and season with salt and pepper if required.
Serve into warmed bowls.
Garnish with herbs or edible flower petals.
If you are not having it straight away, lave in the pan to warm up later or transfer to an airtight container and allow to cool.
When cool, store in the fridge.
Reheat in a pan when needed.
Nutrition
Calories:
81
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
466
mg
|
Potassium:
289
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
169
IU
|
Vitamin C:
17
mg
|
Calcium:
42
mg
|
Iron:
1
mg