Ingredients
Scale
Ingredients for Creamy Tomato Soup:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups canned crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- In a large pot, melt the unsalted butter and olive oil over medium heat.
- Add the finely chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
- Sprinkle the all-purpose flour over the vegetables and stir to create a roux. Cook for 2-3 minutes to remove the raw taste of the flour.
- Pour in the canned crushed tomatoes and vegetable or chicken broth, stirring constantly to avoid lumps.
- Add the sugar, dried basil, and dried thyme to the pot, stirring to combine.
- Bring the soup to a gentle simmer, allowing it to cook for about 20-25 minutes or until the vegetables are tender.
- Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
- After adding the heavy cream, return the soup to the stove.
- Add salt and pepper to taste, and adjust accordingly.
- Simmer the Creamy Tomato Soup for an additional 5-10 minutes to allow the flavors to meld.
- Serve the soup hot, garnished with fresh basil leaves.
- Enjoy this rich and velvety Creamy Tomato Soup, perfect for warming up on a chilly day!
