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Ingredients
Scale
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 sweet onion, diced
- 2–3 large garlic cloves, minced
- 2 tbsp all-purpose flour (or gluten-free flour)
- 1 1/2 cups chicken or vegetable stock (warmed)
- 28 oz canned whole tomatoes (with juice)
- 2 tbsp tomato paste
- 1 tsp white granulated sugar
- 1/2–1 tsp fresh thyme (or dried thyme)
- 1/2 tsp black pepper (to taste)
- 1 tsp salt (to taste)
Instructions
- Heat butter and olive oil in a Dutch oven over medium heat.
- Sauté diced sweet onion until softened and fragrant.
- Sprinkle all-purpose flour over onions and mix to coat.
- Gradually add warmed chicken or vegetable stock, stirring smoothly.
- Mix in canned whole tomatoes and tomato paste.
- Season with sugar, thyme, black pepper, and salt, then simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender.
- Ladle into bowls and serve hot with grilled cheese or crackers.
Notes
Use high-quality canned tomatoes for the best flavor.
Adjust seasonings to taste during cooking.
Leftovers can be stored for up to 5 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg