Classic Tomato Soup
Servings: 10*
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
Ingredients For the Soup:
4 tablespoons extra-virgin olive oil**
5 tablespoons unsalted butter, divided**
3 medium yellow onions, chopped (about 3« cups)
3 large garlic cloves, minced
¬ cup all-purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
« teaspoon dried thyme
Salt
Freshly ground black pepper
For Serving (Optional)
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano
Instructions:
In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of
the butter over medium-low heat. When the butter is melted, add the onions and
cook over medium heat, stirring occasionally, until soft and translucent. Do not
brown; reduce heat if necessary. Add the garlic and cook for a few minutes more,
stirring to be sure garlic does not burn. Add the flour and continue cooking and
stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1¬ teaspoons salt and « teaspoon
pepper. Bring to a simmer over medium-high heat while stirring to make sure that
the flour is not sticking to the bottom or sides of the pan. Reduce the heat to
low, cover the pan, and simmer for about 40 minutes.
Using a hand-held immersion blender, pur‚e the soup until very smooth. (Alternatively,
let the soup cool slightly and pur‚e in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.
Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container
in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost
the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium
heat until hot.
*This recipe can easily be cut in half as written is too much for me to consume
over several days.
**I also use a neutral oil and use salted butter.
~
On 2026-01-25, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
I find the flour and the sugar unnecessary.
Classic Tomato Soup
Ingredients For the Soup:
¬ cup all-purpose flour
2 tablespoons sugar
Classic Tomato Soup
Servings: 10*
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 60 Minutes
Ingredients For the Soup:
4 tablespoons extra-virgin olive oil**
5 tablespoons unsalted butter, divided**
3 medium yellow onions, chopped (about 3« cups)
3 large garlic cloves, minced
¬ cup all-purpose flour
6 cups chicken broth
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons sugar
« teaspoon dried thyme
Salt
Freshly ground black pepper
For Serving (Optional)
Fresh chopped basil
Croutons
Freshly grated Parmigiano-Reggiano
Instructions:
In a large nonreactive pot (see note), heat the olive oil and 2 tablespoons of
the butter over medium-low heat. When the butter is melted, add the onions and
cook over medium heat, stirring occasionally, until soft and translucent. Do not
brown; reduce heat if necessary. Add the garlic and cook for a few minutes more,
stirring to be sure garlic does not burn. Add the flour and continue cooking and
stirring for 1 to 2 minutes more.
Add the chicken broth, tomatoes, sugar, thyme, 1¬ teaspoons salt and « teaspoon
pepper. Bring to a simmer over medium-high heat while stirring to make sure that
the flour is not sticking to the bottom or sides of the pan. Reduce the heat to
low, cover the pan, and simmer for about 40 minutes.
Using a hand-held immersion blender, pur‚e the soup until very smooth. (Alternatively,
let the soup cool slightly and pur‚e in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.
Make-Ahead/Freezer-Friendly Instructions: The soup can be stored in an airtight container
in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost
the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium
heat until hot.
*This recipe can easily be cut in half as written is too much for me to consume
over several days.
**I also use a neutral oil and use salted butter.
~
On 1/25/2026 1:53 PM, ItsJoanNotJoAnn@webtv.net wrote:
Classic Tomato Soup
Using a hand-held immersion blender, pur‚e the soup until very smooth. (Alternatively,Sounds good! I would caution add a caution after "Alternatively, let
let the soup cool slightly and pur‚e in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.
the soup cool slightly and pur‚e in batches in a blender. Be sure to
crack the lid or remove the center cap to allow steam to escape." - If
you remove the center cap on the blender lid, place a clean folded towel over the top. Otherwise you might wind up with soup on the ceiling. :)
Jill
This time I did use my blender, and it took a bit longer to blend than
when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to pur‚eing method from now on.
On 2026-01-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
This time I did use my blender, and it took a bit longer to blend than when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to pur‚eing method from now on.
My stick blender is the best electric kitchen tool that I ever bought.
No muss. No fuss. One simple thing to wash.
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
On 2026-01-27, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
This time I did use my blender, and it took a bit longer to blend
than when using the stick blender. And yeah, I did loosen the
center cap but did the blending in small batches so no burns or splatters. The stick blender is easier to clean as well so I
think it will be my go-to pur‚eing method from now on.
My stick blender is the best electric kitchen tool that I ever
bought. No muss. No fuss. One simple thing to wash.
I had slightly increased my recipe so it was pretty close to the topMight look at:
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.
Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.
~
On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.
Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.
Might look at:
https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
Tal Yessen <flwp@in.valid> posted:
On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick blender from now on if I increase my recipe again.
Checked Calphalon prices for comparable sized pans but this one
left some cash in my hand.
Might look at:
https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is
another brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.
https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png
~
Tal Yessen <flwp@in.valid> posted:
On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Might look at:
had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.
Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.
https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
Nah, I've already got the perfect pot for me and since my CalphalonI have several pieces from this range: https://www.thetuscankitchen.com/collections/silga
is also tri-ply I know how well it will perform. Tramontina is another
brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.
https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png
~
Tal Yessen <flwp@in.valid> posted:
On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Might look at:
had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I
ordered a tri-ply 5 quart pan from Walmart so it will be the stick
blender from now on if I increase my recipe again.
Checked Calphalon prices for comparable sized pans but this one left
some cash in my hand.
https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is another
brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.
jmquown <j_mcquown@comcast.net> posted:
On 1/25/2026 1:53 PM, ItsJoanNotJoAnn@webtv.net wrote:
Sounds good! I would caution add a caution after "Alternatively, let
Classic Tomato Soup
Using a hand-held immersion blender, pur‚e the soup until very smooth. (Alternatively,
let the soup cool slightly and pur‚e in batches in a blender. Be sure to crack the
lid or remove the center cap to allow steam to escape.) Taste and adjust seasonings
with salt and pepper. Stir in the remaining 3 tablespoons of butter. Ladle the soup
into bowls and garnish with fresh basil, croutons, and Parmigiano-Reggiano, if desired.
the soup cool slightly and pur‚e in batches in a blender. Be sure to
crack the lid or remove the center cap to allow steam to escape." - If
you remove the center cap on the blender lid, place a clean folded towel
over the top. Otherwise you might wind up with soup on the ceiling. :)
Jill
This time I did use my blender, and it took a bit longer to blend than
when using the stick blender. And yeah, I did loosen the center cap
but did the blending in small batches so no burns or splatters. The
stick blender is easier to clean as well so I think it will be my go-to pur‚eing method from now on.
~
On Thu, 29 Jan 2026 20:23:36 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
Tal Yessen <flwp@in.valid> posted:
On Thu, 29 Jan 2026 17:45:06 GMT
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:
had slightly increased my recipe so it was pretty close to the top
of the 3 quart pan and I didn't want to risk any splashes. But I ordered a tri-ply 5 quart pan from Walmart so it will be the stick blender from now on if I increase my recipe again.
Checked Calphalon prices for comparable sized pans but this one
left some cash in my hand.
Might look at:
https://www.amazon.com/stores/SENSARTE/page/25D28980-55B4-432F-96A3-1BC4BFF9C833
Nah, I've already got the perfect pot for me and since my Calphalon
is also tri-ply I know how well it will perform. Tramontina is
another brand offering tri-ply cookware as well as the put-you-in-the-poorhouse All-Clad.
https://i.postimg.cc/rmjBkfjf/5-Quart-Pot-1.png https://i.postimg.cc/X7mT4GfQ/5-Quart-Pot-2.png
~
True, but Sensarte rates as high for half the money of even the
Calphalon!:
https://www.all-clad.com/d5-stainless-polished-5-ply-bonded-cookware-stockpot-with-lid-12-quart.html
$399.99
https://www.amazon.com/Tramontina-Stainless-Induction-Ready-Dishwasher-Safe-NSF-Certified/dp/B096MSSWV7?ref_=ast_sto_dp&th=1
$89.95
https://www.calphalon.com/cookware/cookware-by-material/stainless-steel-cookware/calphalon-stainless-steel-6-qt-stock-pot-with-lid/SAP_2214237.html
$79.99
https://www.amazon.com/stores/page/4093F4C7-79E0-4789-94D5-7C6CED9CAC80?ingress=0&visitId=a932b724-398c-4d6a-96ea-1738668bd5a8
$37.99Strike through - List Price: $54.99 (31% off)
I call that real value.
Oh for sure, I'll be ordering three or four of those $399.99 at each ?.
But this is not Sheldon, I don't need a 12-quart stock pot.
On 2026-01-30, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Oh for sure, I'll be ordering three or four of those $399.99 at each ?.
But this is not Sheldon, I don't need a 12-quart stock pot.
12 quarts really isn't all that much. A turkey carcass won't fit
into an 8 quart pot. Neither will a batch of spaghetti sauce.
On 2026-01-30 5:34 a.m., Cindy Hamilton wrote:
On 2026-01-30, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Oh for sure, I'll be ordering three or four of those $399.99 at each ?. >>> But this is not Sheldon, I don't need a 12-quart stock pot.
12 quarts really isn't all that much. A turkey carcass won't fit
into an 8 quart pot. Neither will a batch of spaghetti sauce.
What if you break it up?. There is no reason I can think of that the
breasts have to be intact for simmering. You can rip them apart and cram them into the pot.
On 2026-01-30, ItsJoanNotJoAnn webtv.net <user4742@newsgrouper.org.invalid> wrote:
Oh for sure, I'll be ordering three or four of those $399.99 at each ?.
But this is not Sheldon, I don't need a 12-quart stock pot.
12 quarts really isn't all that much. A turkey carcass won't fit
into an 8 quart pot. Neither will a batch of spaghetti sauce.
| Sysop: | Jacob Catayoc |
|---|---|
| Location: | Pasay City, Metro Manila, Philippines |
| Users: | 5 |
| Nodes: | 4 (0 / 4) |
| Uptime: | 24:28:10 |
| Calls: | 117 |
| Calls today: | 117 |
| Files: | 368 |
| D/L today: |
561 files (257M bytes) |
| Messages: | 70,932 |
| Posted today: | 26 |
