Tomato Soup

Name: Tomato Soup
Ingredients: 4 Tablespoons Olive Oil; 3 Carrots, Chopped; 4 Celery Stalks, Chopped; 4 cloves Garlic; 5 Tablespoons All-purpose Flour; 4 cups Chicken Broth; 1 can (28 Oz. Size) Crushed Tomatoes; 1 pinch Salt; 1 pinch Crushed Red Pepper Flakes; 1/2 Tablespoons Dried Thyme; 1/2 cups Heavy Cream

11 ingredients

3 steps

Ingredients

4 Tablespoons Olive Oil
3 Carrots, Chopped
4 Celery Stalks, Chopped
4 cloves Garlic
5 Tablespoons All-purpose Flour
4 cups Chicken Broth
1 can (28 Oz. Size) Crushed Tomatoes
1 pinch Salt
1 pinch Crushed Red Pepper Flakes
1/2 Tablespoons Dried Thyme
1/2 cups Heavy Cream

Directions

1

Heat olive oil over medium heat in large stockpot. Add carrots, celery, and garlic and cook for 7-8 minutes.
2

Stir in flour and cook until the flour is no longer raw, about 2-3 minutes. Pour in broth and crushed tomatoes and mix thoroughly. Bring to a boil and season with a pinch of salt, red pepper flakes, and dried thyme. Cover the pot, lower heat to medium low and simmer for 20 - 25 minutes, stirring occasionally.
3

Once the mixture has cooked, blend it in batches in a regular blender or in the stockpot with an immersion blender. Return the mixture to the pot (if blending in a stand blender) and mix in the heavy cream. Bring the soup back up to temperature and serve.