Classic Tomato Soup Recipe

Name: Classic Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 56 ounces canned diced tomatoes; 3/4 cup low sodium chicken broth; 2 tablespoons butter; 1 onion, chopped; 1 bay leaf; 1 teaspoon brown sugar; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 1/2 teaspoon baking soda (cuts the acidity of the tomatoes); 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/2 cup heavy cream or 1/2 cup fat-free half-and-half

Servings: persons

56 ounces canned diced tomatoes
3/4 cup low sodium chicken broth
2 tablespoons butter
1 onion, chopped
1 bay leaf
1 teaspoon brown sugar
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy cream or 1/2 cup fat-free half-and-half

1
In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn't strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
2
Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.
3
Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
4
Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 56 ounces canned diced tomatoes, 3/4 cup low sodium chicken broth, 2 tablespoons butter, 1 onion, chopped, and more.

Yes, Classic Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Classic Tomato Soup

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