Easy Tomato Soup
Fresh, flavorful and that wonderful warm belly feeling with every single bite! Easy Tomato Soup is made from pantry items that you already have!
Servings: 8 servings
- 8 tablespoons butter
- 1/4 cup all purpose flour
- 6 cups chicken broth
- 56 oz crushed tomatoes 2, 28 oz cans
- 1 Tbs Onion Powder
- 1 Tbs Garlic Powder
- 2 tablespoons sugar
- 1 teaspoon dried oregano
- 1 tsp Kosher Salt
- 1 tsp black pepper
Melt butter over medium low heat in a 4-6 quart non reactive stock pot. Add the flour and whisk and stir together over medium heat for 2 minutes.
Add the chicken stock by ½ cups, whisking constantly until the flour is completely dissolved and mixed in. Then add the remainder of the chicken stock all at once.
Add the tomatoes, onion powder, garlic powder and sugar. Use an immersion blender to completely blend the tomatoes till smooth. Heat until completely heated through.
Add dried oregano and salt and pepper. Taste once the salt has had time to dissolve and add more if needed.
- It’s fine to use something besides butter such as vegetable oil, olive oil or even bacon grease. Super important to whisk the flour with the chicken stock as you add that so that the flour doesn’t clump. If you are super concerned about the flour clumping, an alternative would be to use cornstarch instead. But trust me, this wont’ clump if you follow the instructions in the recipe. Mix 3 Tbs of cornstarch with 3 tbs of cool water in a small bowl. Mix well with a fork until it resembles milk. Add this to the soup and stir.
- Feel free to use a whole onion, chopped and sauteed in oil rather than onion powder. Using the powder makes for an easier soup.
- If you prefer whole garlic as opposed to the powder, you will need either 3 tsp of minced garlic or about 4 cloves of garlic. Saute the garlic in oil before adding to the soup.
- Don’t have any chicken stock? It’s fine to use vegetable stock or a stock concentrate mixed with water. Bouillon cubes will also work in a pinch, simply dissolve them in the correct amount of water (6 Cups) and follow the package instructions so that they are the proper strength for 6 Cups of water. Do NOT add any salt until you have tasted though as bouillon tends to be very salty.
- You can substitute other types of canned tomatoes for the crushed tomatoes, however, they may be more chunky and the texture may not turn out exactly like this soup. This soup turns out very similar in consistency to Cambells tomato soup.
- Garnish this soup with any or even all of the following: croutons, bacon, sour cream, cream, green onion, chives, cheese shreds, fresh thyme or fresh basil.
- If you don’t have an immersion blender, simply use a regular blender or food processor. Be very careful so that none of the hot liquid splashes onto you though.
- Do you prefer a chunkier soup? Don’t use the immersion blender and instead use a potato masher to mash up the tomatoes (if there are any that need mashing, if you use the crushed canned tomatoes, you shouldn't need to). This will leave you with nice toothsome chunks of tomato.
- Want to substitute fresh tomatoes? Great - but that means you will no longer have an “easy soup”. Lol. You’ll need 10-12 whole fresh PEELED tomatoes. Crush them and add them to your soup.
Calories: 207kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 1299mg | Potassium: 745mg | Fiber: 4g | Sugar: 12g | Vitamin A: 777IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 3mg