Classic Tomato Soup

Classic Tomato Soup
Photo by Scott Phillips


  • 2 Tbs. all-purpose flour
  • 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
  • 1 large clove garlic, smashed and peeled
  • 1 sprig fresh thyme
  • 2 Tbs. extra-virgin olive oil
  • 1 large white onion, finely chopped
  • 1 Tbs. unsalted butter
  • + 4 more ingredients
    • 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)
    • 3 cups lower-salt chicken broth
    • 1-½ tsp. sugar
    • Kosher salt and freshly ground black pepper

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic. Add the broth, tomatoes, suga...

View full recipe at Fine Cooking


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