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Cream of Tomato Soup Recipe

American · Soup · 40 min total

A velvety smooth and comforting classic tomato soup made with canned tomatoes and a touch of cream, perfect for a cozy meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

Instructions

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Sprinkle flour over the onion mixture and stir constantly for 1 minute.
3. Add crushed tomatoes, broth, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to pot.
5. Stir in heavy cream and heat gently over low heat until warmed through. Do not boil. Adjust seasoning to taste.
6. Ladle into bowls and serve hot.

Tips

• For a richer flavor, use fire-roasted crushed tomatoes.
• Soup can be refrigerated for up to 4 days or frozen for up to 3 months.
• Garnish with fresh basil or croutons if desired.

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