Homemade Tomato Soup

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Homemade Tomato Soup

Prep Time

Cook Time

Serves

INGREDIENTS

2 tablespoons butter

1 tablespoon olive oil

1 cup chopped yellow onion

2 teaspoons minced garlic

1/2 cup chopped carrots

2 tablespoons flour (can use gluten-freee)

1 (28-ounce) can stewed tomatoes, with liquid

3 cups chicken broth

1 tablespoon chopped fresh basil

1 teaspoon sugar

½ teaspoon dried oregano

2 tablespoons fresh orange juice

Salt and pepper to taste

DIRECTIONS

Heat the butter and oil in a stockpot over medium-high heat, until butter has melted.

Add the onions,  garlic, and carrots to the pot, and cook until the onions have softened, about 5 minutes.

Add the flour, and stir until the onions are evenly coated.

Add all the remaining ingredients, stir to combine, and bring to a simmer. Reduce heat to low, cover, and simmer for 35 minutes, stirring occasionally.

Remove from heat, and use an immersion (hand) blender to purée the soup, until smooth. You can also do this in a traditional blender or food processor, but it may take 2–3 batches. Serve garnished with additional chopped basil, if desired.

Mona’s Tips

Want a roasted flavor? Roast the tomatoes (reserve sauce) in the oven at 400 degrees for 20 minutes, then add to soup.

Want to use fresh tomatoes? Roast tomatoes for 25 minutes at 400 degrees, then add 8 oz can tomato sauce to soup with tomatoes.