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Classic tomato soup served with French cream, fresh thyme and chopped chives on top.
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4.43 from 7 votes

Classic Tomato Soup

Easy and quick Classic Tomato Soup recipe is absolutely delicious and flavorful with herbs infused. This healthy, cozy homemade tomato soup is a perfect recipe for lunch or as a starter for dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: Classic Tomato Soup
Servings: 6 people
Calories: 121kcal
Author: Bee Yinn Low

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 large white onion chopped into small pieces
  • 1 clove garlic peeled and minced
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth
  • 28 oz (800 grams) whole tomatoes
  • 1 1/2 teaspoons caster sugar
  • 1 sprig fresh thyme
  • salt to taste
  • ground black pepper to taste
  • 3 tablespoons fresh chives and dill finely chopped, for serving
  • 1/2 cup Crème fraîche for serving

Instructions

  • Heat the butter and olive oil in a 5-quarter dutch oven (or a large pot) over medium heat. Stir until the butter melts. Add chopped onion and garlic, occasionally stirring, for 5 to 8 minutes until the onion turns soft and translucent.
  • Add all-purpose flour, and stir to coat evenly on the onion and garlic. Then, add chicken broth, canned whole tomatoes, sugar, thyme, and season the soup with 1/4 teaspoon of both salt and ground black pepper. Bring the soup to a simmer over medium heat, continually stir to prevent the flour from sticking to the bottom.
  • Cover the lid, reduce the heat to medium-low and simmer for 20 minutes.
  • Turn off the heat and discard the thyme. Puree the soup with a blender or food processor until creamy and smooth.
  • Mix Crème fraîche, finely chopped fresh chives and dill in a bowl. Whisk well. To serve, add one teaspoon of the cream mixture to the soup and sprinkle more chopped chives on top if desired.

Notes

Recipe Source: Food & Wine
Tips:
  1. Continually stir the soup while adding all ingredients to the dutch oven so the flour won't stick to the bottom.
  2. Let the soup simmer for 20 minutes to get all the flavor from the herbs.
  3. Cook the soup with low-sodium chicken broth or water and add more salt to taste for serving if desired.

Nutrition

Calories: 121kcal | Carbohydrates: 10.8g | Protein: 4g | Fat: 7.5g | Saturated Fat: 2.1g | Cholesterol: 5mg | Sodium: 436mg | Fiber: 1.8g | Sugar: 5.3g