Fresh Tomato Soup
Fresh tomato soup from scratch starts with tomatoes simmered with onions, garlic, and seasonings. Serve with fresh basil and chopped bacon for a yummy and cozy dinner or lunch.
Servings 8
Calories 68kcal
Ingredients
- 2 tablespoons oil or butter
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon dried Italian seasoning or 1 tablespoon fresh parsley
- 1 tablespoon einkorn flour can also use all-purpose flour
- 10 medium tomatoes about 2 lbs, chopped
- 2 cups chicken broth or vegetable broth
- 1 teaspoon salt
- Freshly ground black pepper
- Chopped fresh basil crumbled bacon (optional)
Instructions
- In a large pot or dutch oven over medium heat, add diced onions and oil and sauté for about 5 minutes or until they begin to become translucent.
- Using a garlic press, add garlic to the onions. You can also use a knife to finely dice the garlic.
- Add herbs and cook for one minute, being careful not to burn the garlic.
- Sprinkle in the flour over the onions and garlic and stir well for another minute or two.
- Add in chopped tomatoes, broth, salt, and pepper. Bring to a simmer for 15 minutes.
- Blend with immersion blender.
- Ladle into bowls and add in any toppings you would like.
Notes
- When adding flour to create the roux, make sure to cook the roux to remove any flour taste at the end.
- Using an immersion blender is the easiest way, but you can also ladle the soup into a blender and blend smooth, working in batches and pouring back into the pot. Cover the blender lid with a towel to help prevent burning hands and reduce the risk of the soup spurting out the top.
Nutrition
Calories: 68kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 540mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 23mg | Calcium: 29mg | Iron: 1mg