For National Soup Month we are turning our attention to a classic comfort, tomato soup. As winter’s chill settles in, there is no better time to embrace the warmth and simplicity of this timeless favorite. For other soup recipes and tips, visit our Share the Warmth e-book!
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons ground pepper
- 1 small onion, diced
- 4 cloves of garlic, minced
- 5 tablespoons of soft butter
- 3 tablespoons of all-purpose flour
- 32 ounces of chicken broth
- 8 ounces of tomato sauce
- 28 ounces of diced or crushed tomatoes
- 1 tablespoon of sugar
- Dash of basil leaf
- Start by heating a large pot to medium and then put your butter into the pan. When the butter begins to foam, add the salt, pepper, diced onion, and minced garlic. Wait until this gets fragrant (this should take just a few minutes).
- Next you will want to add the flour to create your roux. Make sure you keep stirring and scraping until onion paste turns into a light brown color.
- Now add the diced/crushed tomatoes, tomato sauce, sugar, and chicken stock into the pot. Be sure to stir this mixture until it all combines. You will want to cover the pot and bring it to a boil over medium-high heat and then reduce it back to medium. Let the soup simmer uncovered for 20-25 minutes. Make sure you keep an eye on it.
- If you want a smoother soup, you will purée your soup with an immersion blender.
- Serve warm with a baguette or grilled cheese!