Homemade Tomato Soup
This delicious soup is made with fresh tomatoes and can be eaten hot or cold!
Servings 8 Aproximately 8 1-cup servings
- 1 small Yellow Onion chopped
- 1 ounce (2 tablespoons) Unsalted Butter
- 1 ounce (1/4 cup) All Purpose Flour regular or gluten-free
- 1 cup Milk
- 1 cup Water
- ¼ cup Tomato Puree tomato paste may be substituted for a stronger flavor
- 4 pounds large Tomatoes chopped
- Kosher Salt to taste
- Black Pepper to taste
In a large, heavy Dutch oven or stock pot, melt the butter over medium-low heat.
Add the onions can sauté for 2 minutes.
Stir in the flour to coat the onions. Reduce heat to low.
Gradually pour in the milk and water; stir or whisk constantly to combine and allow the mixture to thicken (2-3 minutes).
Add the tomato puree and chopped tomatoes to the pot and stir to combine.
With the heat on low, allow the mixture to simmer until the onions are cooked and the tomatoes are soft (approximately 30 minutes).
When the soup is finished cooking it can be served as is. For a smoother texture process in batches through a conventional blender or use an immersion (stick) blender for desired texture.
Salt and pepper to taste before serving.
Note on Total Time: the ripeness of the tomatoes used, whether the soup is pureed at the end, and the method used, can add more time to the recipe total time.
Does the Soup Need to be Strained?
The recipe does not call for the soup to be strained and if using an immersion blender there shouldn't be any tomato skin in the soup (see photos). However for a smoother soup, or if using thick-skinned tomatoes, you can strain it through a sieve after blending.
Calories: 104kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 29mg | Potassium: 626mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2070IU | Vitamin C: 32.6mg | Calcium: 61mg | Iron: 0.9mg