The Best Tomato Soup

You know I've been on a kick lately, trying to find the best homemade tomato soup.

I think I've done it.

Really and truly, this is devine!

It was super easy and quick to prepare too!

I took some pics (cause you know me, tryin to be like P-dub), and will post the recipe at the end.

Start out with butter and onion.

Add some flour.

Chicken broth.

Can of this (make sure you get the italian kind).

Little smidge of that.

Chopped fresh parsley.

Sugar.

Salt.

Black pepper.

Bay leaf.

.

Let is simmer and bubble for a bit.

Remove bay leaf and use an imulsion blender like this one, or transfer to a regular blender to get the soup nice and smooth.

Serve with garlic bagel chips.

I used Stacy's brand.

This soup was amazing.

And virtually fat-free (if that concerns you).

It was nice and thick.

The best part?

My boys loved it!

Tomato Soup with Herbed Croutons (I used Stacy's garlic bagel chips)

1/2 chopped onion

3T. butter, melted

3T, flour

1 c. Chicken Broth

1 (28-ounce) can Italian-style tomatoes, undrained

3T. Tomato Paste

1T. Fresh parsley, chopped

1T. sugar

1 tsp. salt

1/2 tsp. dried basil

1/4 tsp. pepper

1 bay leaf

Saute onion in butter in dutch oven or big pot over medium-high heat 3 minutes or until tender.  Reduce heat to low; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. 

Add tomatoes and next 7 ingredients; stir well.  Bring to a boil; cover, reduce heat and simmer 30 minutes.  Discard bay leaf.

Process half of tomato mixture in a blender until smooth (or use an emulsion blender).  Repeat with rest of mixture and return all to dutch oven. 

Serve with herbed croutons.