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–+ servings
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 Recipes
Keyword: Classic Tomato Soup
Servings: 6 people
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 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
US Customary - Metric

Instructions

  • Heat the butter and olive oil in a 5-quart Dutch oven (or a large pot) over medium heat. Stir until the butter melts. Add the chopped onion and garlic, stirring occasionally for 5 to 8 minutes, until the onion is soft and translucent.
  • Add the all-purpose flour and stir to coat the onion and garlic evenly. Then, add the chicken broth, canned whole tomatoes, sugar, and thyme, and season the soup with 1/4 teaspoon each of salt and ground black pepper. Bring the soup to a simmer over medium heat, stirring constantly to prevent the flour from sticking to the bottom.
  • Cover the pot, reduce the heat to medium-low, and simmer for 20 minutes. Turn off the heat and discard the thyme. Purée the soup with a blender or food processor until creamy and smooth.
  • Mix the crème fraîche with finely chopped fresh chives and dill in a bowl. Whisk well. To serve, add one teaspoon of the cream mixture to each bowl of soup and sprinkle with additional chopped chives, 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: 160kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 477mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1353IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 1mg