Tomato Soup made with fresh seasonal tomatoes, herbs, and garlic. Blended and thickened with a light roux to make for a wonderful fall Tomato Soup. Freezes well and ready in under an hour!
Ingredients
¼cupButter, divided
1medium yellow onion, chopped
2clovesgarlic, chopped
2poundsripe tomatoes, chopped
1teaspoondried basil
½teaspoonsalt
½teaspoonblack pepper
2cupschicken stock
2tablespoonsall-purpose flour
Toast, for serving
Chives, garnish
Instructions
In a large pot over medium heat, add 2 tablespoons butter with chopped onion and garlic. Cook for a few minutes until onion starts to soften, but doesn’t brown at all. Add tomatoes and continue to cook until they start to break down, maybe around 3-4 minutes.
Add basil, salt, pepper, and chicken stock to the pot and bring to a simmer. Simmer for 15 minutes on medium-low heat, stirring occasionally.
Blend soup either using an immersion blender or by transferring to a traditional blender. If you are using a traditional blender, let the soup cool before blending and blend in batches.
Wipe out your pot and add another 2 tablespoons butter to the pot over low heat. Whisk in flour and cook for a minute or two until the roux turns a light tan color.
Slowly whisk in your blended tomato soup. Cook over low heat for a few minutes to slightly thicken soup. Taste and season with salt and pepper.
Serve the Buttery Tomato Soup with toast and minced chives.
Leftover soup keeps great in the fridge for 4-5 days or freezes well for up to three months. Reheat soup gently on the stovetop.