Chelsea's Tomato Soup (Stove-Top)

Name: Chelsea's Tomato Soup (Stove-Top)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4 tablespoons butter; [] 1 tablespoon salt; [] 1 teaspoon pepper; [] 1 medium onion, chopped; [] 1 clove of garlic, grated or finely minced; [] 1/4 cup all purpose flour; [] 32 ounces (4 cups) chicken or vegetable stock; 2 15-ounce cans diced tomatoes; [] 1 10-ounce can tomato sauce (if the can is like 12 oz or whatever, you can use it all, it's fine); ¼ cup fresh basil, finely chopped (or sub Italian seasoning); 3 tbsp Italian seasoning, optional (if not using fresh basil); [] 2 cups shredded cheese (mozzarella or Parm); [] 1 1/4 cup heavy cream

5 steps

Prep:20minCook:20min

Updated at: Wed, 18 Sep 2024 21:32:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories730.9 kcal (37%)

Total Fat57.5 g (82%)

Carbs31.1 g (12%)

Sugars17 g (19%)

Protein25.9 g (52%)

Sodium3155.1 mg (158%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsbutter

1 clovegarlic

grated or finely minced

¼ cupall purpose flour

32 ounceschicken stock

or vegetable

2 x 15 ouncecans diced tomatoes

1 x 10 ouncecan tomato sauce

if the can is like 12 oz or whatever, you can use it all, it's fine

¼ cupfresh basil

finely chopped, or sub Italian seasoning

3 TbspItalian seasoning

optional, if not using fresh basil

2 cupsshredded cheese

mozzarella or Parm

1 ¼ cupheavy cream

Instructions

Step 1

In a large pot over medium heat, melt the butter then add the chopped onions. Add salt and pepper. Sauté the onion about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.

Step 2

Sprinkle in the flour and stir to cook it for 1-2 minutes. This will look like a paste. Slowly stir in the stock, whisking the whole time so the flour doesn’t clump.

Step 3

Add the canned diced tomatoes, tomato sauce, and basil. Cook it on the stovetop by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.

Step 4

Remove the lid. Use an immersion blender to blend until creamy.

Step 5

Stir in the cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper. Serve warm.