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Creamy Tomato Soup

The secret to this beautiful red color creamy soup I created is the mix of garden-fresh red plum tomatoes, carrots and the homemade chicken stock. This is a perfect summer and fall specialty, blending the flavors of garden fresh juicy tomatoes and vegetables. This recipe has been in my family for years, the soup is great because it's very versatile: serve it as is, freeze it or can it.

Posted on February 14, 2010

IngredientsCreamy Tomato Soup

2 tbsp olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 small carrot, peeled and chopped

2 tbsp flour

2 lb fresh Roma tomatoes, peeled, seeded and chopped

2 cups homemade chicken stock or vegetable stock

1 tbsp tomato paste

1/2 tsp dried basil

1/2 tsp dried thyme

1 bay leaf

1 cup whole milk

Salt and black pepper


1. Heat the oil in a large saucepan. Sauté onion and garlic until onion is tender. Add the carrots and cook, stirring frequently, until soft.

2. Add flour and cook, stirring constantly for about 2 minutes. Add tomatoes with their juices, stock, tomato paste, basil, thyme and bay leaf. Bring to a boil. Reduce heat, cover and simmer stirring for 15 minutes.

3. Before pureeing the soup remove the bay leaf. Puree the soup in batches in a blender until smooth. Return to the pan and stir the milk. Season with salt and black pepper. Simmer until heated through. Serve hot with grilled cheese sandwich.




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