Cream of Tomato Soup

5 from 12 votes

Forget tomato soup from a can. Velvety smooth, homemade cream of tomato soup from scratch is rich, creamy, comforting and bursting with delicious flavor.

Course Soup

Cuisine American

Prep Time 9

Cook Time 25

Total Time 34

Servings people

Calories 285kcal

Author Lisa B.

Ingredients

2 tablespoons butter
1 medium onion diced
1 garlic clove minced
3/4 cup dry white wine
3 tablespoons all-purpose flour
1/4 teaspoon dry ground mustard
2 ½ cups chicken stock
2 cans (15 oz. each) crushed or diced tomatoes
1/2 bunch fresh thyme or one teaspoon dried
1 can (6 ounces) tomato paste
2 teaspoons sugar
1 cup whole milk or heavy cream
Salt and black pepper to taste

Instructions

Heat the butter and oil together in a large stockpot over medium high heat.
Once the butter has melted, add the onions. Sauté for 2 minutes. Add the garlic and sauté for 1-3 additional minutes until the onion is softened.
Add the wine and cook approximately 4-6 minutes. Decrease the heat to low.
Stir in the flour and dry mustard. Cook for two minutes to get rid of the raw taste of the flour.
Gradually add the chicken stock, stirring constantly to prevent lumps.
Add the tomatoes, thyme, tomato paste and sugar.
Bring the soup to a boil, then reduce the heat a simmer, cover and simmer for for 15 minutes.
Remove and discard the thyme bundle if used. Puree the soup using a blender until smooth.
At this point the soup can be eaten as is. However, for a creamier texture, strain the soup through a mesh colander or food mill. Discard the solids left in the colander. Return the soup to the pot.
Add the cream and heat through.
Season with salt and pepper to your preference.

Notes

Store cream of tomato soup in an airtight container in the refrigerator for up to four days.

If freezing, follow recipe through step 8. Thaw and reheat over medium heat, then add cream just before serving.

Nutrition