Deliciously rich in flavor, this popular comfort food fave can be on your table in under an hour.
I’m pretty proud of Mr. EN. He’s made this Creamy Tomato Soup twice this winter, while I coached from a bar stool with a glass of wine in my hand, and both times it was utterly perfect! If you love tomato soup but never tried making it yourself – NOW IS THE TIME.
This Creamy Tomato Soup is…
- Packed with REAL tomatoes
- Loaded with REAL tomato flavor
- Not too sweet, like several of the canned varieties
- High in Vitamin C and lycopene, a cancer fighting antioxidant that is more concentrated in cooked and canned tomatoes than fresh ones
- Filling and satisfying
Prep Tips
- What kind of canned tomatoes? We used Muir Glen organic plain (not flavored) diced tomatoes however, just about any kind will work. If you like things more flavorful or spicy you could use fire-roasted or another flavor of diced tomatoes. Note – don’t forget to add the juices too.
- Don’t rush the onions. Cook them low and slow. Use the whole 20 minutes. Doing this will give your soup a sweeter, more complex and mellow subtle onion flavor.
- Make it smooth or chunky. We made this soup extra smooth the first time and the second time we stopped blending when there were a few chunks left. Blend to the texture you like best.
Mr EN and I ate this tomato soup as a side dish, alongside (you guessed it) a simple grilled cheese sandwich. It was velvety-smooth, super-satisfying, and bursting with tomato-flavor. Plus, it’s guaranteed to warm you right down to your toes – something we Michiganders definitely still need in February.
Got a free hour? Then you’ve got enough time to make this soup! Why not put this Creamy Tomato Soup with this Pesto Grilled Cheese Sandwich on your table this week? In just 1 hour you’ll be in tomato soup heaven – I promise.
Peace, love and good eats, from our Empty Nest to yours.
Trending in the Empty Nest Kitchen: Diamond Crystal kosher salt, purchased on Amazon
Mr. ENs take on this recipe: “This is one of the best soups I have ever made.”
Creamy Tomato Soup
Yield 4 Servings
Deliciously rich in flavor, this popular comfort food fave can be on your table in under an hour.
Ingredients
- 1stick butter
- 2 medium onions, diced small
- ¼ cup all purpose flour (we used a gluten free flour blend)
- 2 (28-oz) cans diced tomatoes
- ¾ cup chicken broth
- 2 tablespoons sugar
- 1 ½ teaspoons kosher salt
- ½ teaspoon celery salt
- 1/2 - 1 tablespoon honey
- ½ teaspoon fresh ground black pepper – plus a little extra for garnish
- 6 tablespoons half and half – plus a little extra for garnish
Instructions
- Melt butter in a large pot. Add onions and cook gently over medium low heat for 20 minutes until the onions soften and are translucent.
- Add flour to the onions in the pot. Stir until pale gold in color. Do not allow the flour to brown.
- Stir in the tomatoes and their juices, broth, sugar, salt, celery salt, and pepper. Raise heat until the liquid bubbles then reduce heat to low. Simmer for 30 minutes scraping the pot frequently.
- Stir in the half-and-half and honey. Remove from heat and blend with an immersion blender or cool until no longer steaming and blend in a blender until smooth. Reheat if needed.
- Just before serving, stir in a little extra cream and grind some extra black pepper on top.
Notes
-
If you do not have kosher salt, you can use regular iodized salt but beware: iodized salt tastes more salty. Start with one teaspoon of salt; stir and taste before adding more.
This sounds really good Chris but am I missing something in the recipe? #4 says stir in half -and -half and honey. I’m not seeing anything about the amount of honey to add. Is it to taste or a specific quantity?
Thanks
Thanks for catching this. It’s 1/2-1 tablespoon honey. Thanks again!