Serves 4
20 min
Tomato and Herb Soup
Recipe GLPRcaa515c0f77039
A smooth and creamy tomato soup enriched with fresh herbs and a touch of milk. This comforting starter combines ripe tomatoes, aromatic basil, oregano, and thyme for a classic, velvety texture. Perfect served warm as an appetizer or light course.
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Ingredients
1 tablespoon olive oil
1/2 cup diced onion
1 tablespoon cornstarch
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed rosemary
1/2 teaspoon garlic powder
2 cups milk
2 cups diced tomatoes
1 cup tomato sauce
1 tablespoon sugar
Directions
Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened and golden brown, approximately 5 minutes, stirring occasionally.
Sprinkle the cornstarch over the sautéed onions and add the basil, oregano, thyme, rosemary, and garlic powder. Stir continuously until the cornstarch is fully incorporated and no lumps remain, about 1 minute.
Reduce heat to medium-low and slowly pour in the milk while stirring constantly to prevent lumps from forming.
Add the diced tomatoes, tomato sauce, and sugar to the saucepan. Stir well to combine all ingredients.
Increase heat to medium and bring the soup just to a boil, then immediately reduce heat and simmer for 5 minutes.
Remove from heat. Using an immersion blender, purée the soup until smooth and creamy. Alternatively, carefully ladle the soup in batches into a blender, blend until smooth, and return to the saucepan. Serve warm.
