Cream of Tomato Soup
Forget tomato soup from a can. Velvety smooth, homemade cream of tomato soup from scratch is rich, creamy, comforting and bursting with delicious flavor.
Servings 4 people
- 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
Heat butter and oil together in a large stockpot over medium high heat.
Once butter has melted, add onions. Sauté for 2 minutes. Add garlic and sauté for 1-3 additional minutes until the onion is softened.
Add the wine and cook approximately 4-6 minutes. Decrease heat to low.
Stir in flour and dry mustard. Cook two minutes to get rid of the raw taste of the flour.
Gradually add chicken stock, stirring constantly to prevent lumps.
Add tomatoes, thyme, tomato paste, and sugar.
Bring soup to a boil, then reduce heat a simmer, cover and simmer for for 15 minutes.
Place a fine mesh colander over a large mixing bowl. Strain the soup through the colander into the bowl, scraping the bottom of the colander with a large spoon. Discard solids left in the colander. Return soup to the pot.
Add cream and heat through.
Season with salt and pepper to preference. Garnish with fresh thyme leaves if desired.
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.
Serving: 2cups | Calories: 285kcal | Carbohydrates: 18g | Protein: 6.7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 1276mg | Potassium: 726mg | Fiber: 4.1g | Sugar: 12g | Vitamin C: 3mg