Creamy Tomato Soup

This creamy tomato soup uses simple ingredients and comes together in under an hour! Pair it with a grilled cheese for the ultimate fall or winter comfort meal.

5 from 1 vote

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Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Jamie

Equipment

Ingredients

▢ 8 tablespoons salted butter 1 stick
▢ 2 cups chopped white onion 2 small or 1 large
▢ 5 cloves minced garlic
▢ 1/4 cup all-purpose flour
▢ 2 cups chicken broth
▢ 48 ounces whole peeled tomatoes crushed or diced works also
▢ 1 tablespoon granulated sugar
▢ 1/2 cup heavy cream

Instructions

Chop the onions and mince the garlic. Add a stick of butter to a large stockpot and put it on the stove at medium heat.
As the butter melts, add the chopped onions. Cook the onions for 3-5 minutes or until translucent, then add the garlic. Cook for a minute or two, then add the flour. Combine the flour until the onions and garlic are completely coated.
Slowly add the chicken broth while mixing into the ingredients. Add the tomatoes and sugar to the pot. Mix the ingredients and allow the soup to boil. Once it boils, turn the temperature down to low and simmer for 30 minutes.
After 30 minutes, blend the soup until it reaches your desired texture.
Mix the heavy cream into the pot. Season with salt and pepper to the preferred taste. Ladle into bowls.

Notes

Store the soup in an airtight container in the fridge for up to 5 days.

You can also freeze the soup for up to 3 months. Store in an airtight container. When reheating, cook in a pot over medium heat on the stove until hot.

Nutrition

Calories: 203kcal

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