Creamy Tomato Soup

Yield 4 Servings

Deliciously rich in flavor, this popular comfort food fave can be on your table in under an hour.



  1. 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.
  2. Add flour to the onions in the pot. Stir until pale gold in color. Do not allow the flour to brown.
  3. 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.
  4. 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.
  5. Just before serving, stir in a little extra cream and grind some extra black pepper on top.


  •  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.  

Recipe by Empty Nest Eats at