Easy Tomato Soup Recipe

Ingrédients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion (chopped)
• 1-2 cloves garlic (minced)
• 2 tablespoons flour
• 2 cups chicken broth (or veggie broth)
• 1 (28 ounce) can fire-roasted diced tomatoes (with juices, see note)
• 1 (28 ounce) can fire-roasted crushed tomatoes (see note)
• 1/4 teaspoon Italian seasoning (or to taste)
• 1 tablespoon sugar
• 1 cup heavy/whipping cream
• Salt & pepper (to taste)
• For serving: fresh basil, freshly grated parmesan cheese (optional, to taste)

Préparation

1. 1

   Add the olive oil and butter to a soup pot over medium heat. Once the butter has melted, add the onion and sauté it for 5-7 minutes.

2. 2

   Stir in the garlic and flour, and cook it for about a minute.

3. 3

   Stir (or whisk) in the chicken broth until the flour has dissolved.

4. 4

   Add the canned tomatoes, Italian seasoning, sugar, and cream to the pot. Increase the heat to high and bring it to a gentle boil.

5. 5

   Once the soup comes to a boil, reduce the heat to a simmer. Let it cook, uncovered, for 8-10 minutes or so.

6. 6

   If desired, blend the soup for a smoother consistency. I use an immersion blender and blend right in the pot, but you can transfer to a regular blender if desired (you may want to wait for it to cool a bit).

7. 7

   Season with salt & pepper as needed (I am generous with both). If using the fresh basil, tear it into smaller pieces and stir it in prior to serving. Serve each bowl with freshly grated parmesan over top if desired.