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Classic Tomato Soup Recipe

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This recipe for Classic Tomato Soup is from The Akin, Collette, Dareing, Lubin & Malone Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (28-ounce) cans diced tomatoes
¾ cup low-sodium chicken broth
3 tablespoons unsalted butter
1 onion, chopped
1 bay leaf
1 teaspoon brown sugar
2 tablespoons tomato paste
2 tablespoons all-purpose flour
½ teaspoon baking soda
Salt and pepper
½ cup heavy cream
Directions:
Directions:
Use unseasoned canned tomatoes.

1. Drain tomatoes in colander set over large bowl, pressing lightly to release juices. Transfer tomato juice and chicken broth to large measuring cup (mixture should measure about 4 cups); reserve.

2. Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring occasionally, until tomatoes begin to brown, about 15 minutes.

3. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1 to 2 minutes. Slowly stir in reserved tomato juice–broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat.

4. Discard bay leaf. Puree soup in batches. Return pureed soup to pot and stir in cream. Season with salt and pepper. Serve. (Soup can be refrigerated in an airtight container for 3 days.)
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
Perfect Tomato soup!

 

 

 

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