Like drinking a garden! This creamy soup has the perfect combination of sweetness and saltiness. Drink it straight from the pot, dip a piece of bread into it, or top it off with some croutons and cheese—the choice is yours!
Prep time: 30 min | Inactive time: 10 min | Cook time: 40 min | # of servings: 6 bowls Ingredients
4 cups vine-ripe tomatoes, diced
1 onion, diced
2 cloves garlic, minced
3 fresh basil leaves
3 pinches fresh thyme leaves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons sugar
1 teaspoon salt
Gather all ingredients.
In a large pot, add tomatoes, onion, garlic, basil, thyme, and chicken broth. At a medium-high heat, bring the mixture to a boil. Once the mixture is boiling, let mixture cook for 20 minutes. Periodically stir.
Let mixture cool down. Once cooler, pour mixture into blender and use the smoothie setting until a smooth consistency is achieved.
In the now empty pot, melt the butter at a medium-high heat. Stir the flour into the butter until a smooth blonde colored mixture is achieved.
Pour a little bit of the the soup into the pot with the butter-flour mixture. Mix until there are no lumps. Pour the rest of the soup into the pot and continue to stir.
Add sugar and salt. Stir soup thoroughly and then take soup off the heat.