Homemade Tomato Soup
| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 4 Tablespoons butter could use oil instead
- 1 onion yellow or sweet work best
- 2 stalks celery
- 2 long carrots could use handful of baby carrots instead
- 1 Tablespoon minced garlic I tend to use a heaping T here
- 1/4 cup flour
- 1 small can tomato paste
- 4 cups chicken or vegetable broth
- 2 14.5 oz cans fire roasted tomatoes could use plain diced here as well (or 4 cups fresh tomatoes cut up)
- 1/4 cup sugar optional, or could use way less depending on taste preference
- 1/4-1/2 teaspoon ground nutmeg depending on taste
- 1/4 cup heavy cream
- salt and pepper to taste
Ingredients
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Instructions
- Prep your veggies (carrots, onions, celery, and garlic if not using already minced garlic). Smaller pieces will cook faster, but because we will be blending the soup it doesn't have to be super fine.
- Melt the butter in large large pot, and add your carrots, onions, and celery. Cook veggies until just soft. Add in garlic and cook for about 2 minutes.
- Sprinkle flour over veggies and mix until well combined. Cook for about 2 minutes to get the raw flour taste out. You should see it becoming thicker and somewhat goopy.
- Add tomato paste, tomatoes, stock, nutmeg, and sugar if using into the pot. Still until mixed together and there are no clumps from the veggies.
- Let simmer for about 20 minutes.
- Once simmered add any salt and or pepper as desired.
- With immersion blender or blender, blend soup until smooth. If you would like it chunky pull out 2 cups of soup before blending. Then add back in.
- Stir in cream. Enjoy
