Homemade Creamy Chunky Herby Tomato Soup

Say that titles 10 times fast. It's been a while since I posted a good decent recipe. In my attempts to balance work and my love for cooking, it can get a bit difficult at times. But fear not, I still love food to the 100th degree and I do cook once in a while, but from recipes that I've already done. This little soupy soup recipe is a simple take on the classic tomato. The thing I like about this recipe is that it doesn't use any cream or milk at all. The thickening agent is a little unsalted butter and all purpose flour. Neat, eh? Well...at least, for those who haven't tried this variety.

I chose soup because the weather was perfect for it. Granted, here in Los Angeles it's been on the weird crazy side. Last week it was in the 90s this week it's like winter came back for one last ride. Sheesh! Mother nature seems a bit confused as to what season it is. Who knows what it will be tomorrow.  But for now I enjoy me some creamy chunky herby soup with a side of some leftover breadsticks I had gotten from the restaurant Olive Garden and some homemade parmesan crispies.

Serves 2-3

Homemade Creamy Chunky Herby Tomato Soup

3 small ripe tomatoes
1 small onion
2 large garlic cloves
2 tbsp all-purpose flour
1 Tbsp unsalted butter
1 12 oz can tomato sauce
1 12oz can chicken stock or vegetable stock
1 Tbsp dry basil
1 Tbsp dry thyme
1 Tbsp dry parsley
1 Tbsp dry sage
1/3 tsp salt
1 tsp pepper
extra virgin olive oil


Finely chop the onion. Set aside. The finely chop the garlic. Quarter the tomatoes and remove the seeds, give the tomato wedges a rough chop. Set them aside.

If you have a food processor, you may use that to chop the tomato, onion and garlic.

In a pot, medium to high flame, heat a small drizzle of extra virgin olive oil. Saute the garlic for 30-60 seconds. Thenadd the onions and saute until tranluscent. One the onions look cooked, melt the butter and add the flour. Stir well to combine together. Be sure to scrape the pot occasionally to keep the flour from sticking.

When the mixture looks a bit like a mushy dough blob, add the tomato saute for a roughly 2 minutes until the tomato has cooked down. Then add the tomato sauce and chicken stock. Bring the soup to a boil. Stir occasionally to combine all the ingredients. Once it's boiling, bring the heat down. Add the dry herbs and salt and pepper.

Serve with a topping of cheese and/or avocado with a side of bread. :)