Snapguide
STEPS
INGREDIENTS
Gather your ingredients.

Gather your ingredients.

Chop onion. Set aside.

Chop onion. Set aside.

Chop garlic. Set aside.

Chop garlic. Set aside.

Warm oil in a large saucepan over medium-high heat.

Warm oil in a large saucepan over medium-high heat.

Add your chopped onion. Stir often, until onion is softened.

Add your chopped onion. Stir often, until onion is softened.

Add garlic and cook until slightly softened and fragrant, about 1 minute.

Add garlic and cook until slightly softened and fragrant, about 1 minute.

Stir in flour to blend, about 1 minute.

Stir in flour to blend, about 1 minute.

Add tomatoes and chicken broth to saucepan. Turn the burner to high and bring to a boil. Stir constantly until thickened. It takes a few minutes.

Add tomatoes and chicken broth to saucepan. Turn the burner to high and bring to a boil. Stir constantly until thickened. It takes a few minutes.

 Carefully transfer soup to a blender or bowl and puree until smooth. We used an emulsifier to blend.

Carefully transfer soup to a blender or bowl and puree until smooth. We used an emulsifier to blend.

Return soup to saucepan. Stir in the heavy cream and cook over low heat for 3 to 5 minutes, until heated all the way through.

Return soup to saucepan. Stir in the heavy cream and cook over low heat for 3 to 5 minutes, until heated all the way through.

Season with salt and pepper and add croutons for texture. Enjoy! Recipe inspired by: http://www.myrecipes.com/recipe/creamy-tomato-soup-2

  • 2.0Tbsp Olive Oil
  • 1.0 Onion (chopped)
  • 1.0 clove of Garlic (chopped)
  • 2.0Tbsp Flour
  • 1.0 1 28 oz can crushed Tomatoes (with juice)
  • 1.0c Chicken Broth
  • 0.0c Heavy Cream
  • Salt & Pepper (to taste)