Homemade Tomato Soup
This classic tomato soup begins with onion, butter, olive oil, flour, and tomato paste. The flour creates a light roux that thickens the broth before the tomatoes are added and blended.
Yield: About 6 servings
Cooking method: Stovetop
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped or grated
- 1/4 cup all-purpose flour
- 3 tablespoons tomato paste
- 3 1/2 cups low-sodium chicken or vegetable broth
- 2 cans (28 ounces each) tomatoes (see our Tomato Facts page)
- 1/2 teaspoon Italian seasoning
- Salt and black pepper, to taste
Directions
- Melt the butter with the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook for about 4-5 minutes, stirring occasionally, until softened.
- Sprinkle in the flour and whisk until it is completely combined with the butter and oil.
- Stir in the tomato paste and cook for about 1 minute.
- Slowly pour in the broth while whisking to prevent lumps.
- Add the tomatoes and Italian seasoning.
- Bring the soup to a gentle simmer, then reduce the heat to low.
- Cook uncovered for 20-30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup until smooth, or carefully blend it in small batches.
- Taste and season with salt and black pepper before serving.
Texture Tip: Blend the soup completely for a smooth finish, or pulse it only a few times to leave small pieces of tomato. Learn more about using a roux in the Basic White Sauce lesson.