Chunky Tomato Soup
Makes about 2 quarts
  • ¼ cup olive oil
  • 11/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 (28-ounce) can diced tomatoes
  • 1 tablespoon sugar
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh basil
  1. In a large nonreactive Dutch oven, heat oil over medium heat. Add onion; cook until tender, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in flour; cook, stirring constantly, for 1 minute.
  2. Stir in stock, tomatoes, sugar, basil, salt, and pepper, and bring to a boil, stirring frequently. Cover, reduce heat, and simmer for 40 minutes.
  3. Place 2 cups tomato mixture in the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over lid to avoid splatters. Blend until smooth; stir purée into soup. Garnish with basil, if desired.
Recipe by Paula Deen Magazine at