Creamy Tomato Soup
Prep Time
30mins
Time to Table
1hr 15mins
Servings
8
Ingredients
- 8 tablespoons unsalted butter
- 4 cups diced white onion
- 3 cups diced carrots
- 3/4 cup diced celery
- 5 teaspoons minced garlic
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 6 tablespoons, plus 2 teaspoons all-purpose flour
- 4 1/2 cups canned diced tomatoes with juice
- 6 2/3 cups chicken broth
- 2 1/2 sprigs fresh thyme
- 1 bay leaf
- 6 whole sundried tomatoes, patted dry
- 1 1/3 cups Daisy Sour Cream, divided
- 1/2 cup heavy cream
Ingredients
- 8 tablespoons unsalted butter
- 4 cups diced white onion
- 3 cups diced carrots
- 3/4 cup diced celery
- 5 teaspoons minced garlic
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 6 tablespoons, plus 2 teaspoons all-purpose flour
- 4 1/2 cups canned diced tomatoes with juice
- 6 2/3 cups chicken broth
- 2 1/2 sprigs fresh thyme
- 1 bay leaf
- 6 whole sundried tomatoes, patted dry
- 1 1/3 cups Daisy Sour Cream, divided
- 1/2 cup heavy cream
Directions
- Melt butter in large pot on medium heat. Add carrots, celery, onion, garlic, salt & pepper. Cook until soft, stirring often (about 8 minutes).
- Sprinkle vegetables with flour and stir. Cook 3 minutes, stirring occasionally.
- Whisk in canned tomatoes, sun-dried tomatoes, and chicken broth. Add bay leaf & thyme. Bring to boil, reduce to a simmer, and cover. Simmer for 30 minutes.
- Remove from heat. Remove thyme & bay leaf. Carefully blend with an emersion blender or in a high-speed blender until smooth (and return to pot).
- In a small bowl whisk together 1/3 cup sour cream and heavy cream. Add 1 cup of pureed soup to the sour cream/cream mixture in bowl. Stir to incorporate. Stir contents of bowl back into the pot of soup until combined.
- Dollop each serving with remaining sour cream.
- Calories:371
- Cholesterol:74
- Dietary Fiber:6
- Protein:7
- Sodium:1312
- Total Carbohydrate:31
- Total Fat:25