Tomato Soup

The chilly, rainy weather today put me in the mood for the ultimate classic comfort food: grilled cheese and tomato soup. The soup only takes about 30 minutes to make so it’s an easy weeknight meal. 

Tomato Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 1 tablespoon unsalted butter
  2. 2 tablespoons extra virgin olive oil
  3. 1 medium onion, finely chopped
  4. 2 cloves of garlic, minced
  5. 2 tablespoons flour
  6. 1 28 oz. can plum tomatoes (preferably San Marzano)
  7. 2 tablespoons tomato paste
  8. 3 cups vegetable or chicken broth
  9. 1 tablespoon sugar
  10. 1/2 teaspoon dried thyme
  11. 1 bay leaf
  12. Salt and pepper
  13. 3 tablespoons thinly sliced fresh basil
  1. In a 5-6 quart pot, heat the butter and olive oil over medium-low heat until the butter is melted.
  2. Add in onion and garlic and cook, stirring occasionally, for about 8 minutes until the onion is soft.
  3. Add flour, and stir to evenly coat the onion in garlic.
  4. Add in tomato paste, canned tomatoes, broth, sugar, thyme, bay leaf, and salt and pepper, stir, and then cover and simmer for about 30 minutes.
  5. Remove pot from heat, discard bay leaf, and use an immersion blender to puree until smooth.
  6. Stir in basil.
Adapted from Perla Meyers, Fine Cooking Issue 91
Seasoned to Impress