Cream of Tomato Soup

Cream of Tomato Soup

This tomato soup recipe is the last one that you'll even need!

Cream of Tomato Soup

Cortney Smith

Servings

4-6

Prep Time

10 minutes

Cook Time

30 minutes

Cuisine

American

Category

Soup

Cream of Tomato Soup

Ingredients

  • 1 tablespoon oil of choice

  • 1 onion, diced

  • 1 ½ tablespoons flour

  • 1 ½ tablespoons butter

  • 3 cups canned tomatoes

  • 1 cup beef stock

  • Pinch of ground cloves

  • 1 teaspoon basil, dried

  • ¼ teaspoon baking soda

  • 2 cups heavy cream, at room temperature

  • For Topping: Chopped Parsley or Basil, Shredded Parmesan

  • Salt & Pepper, to taste

Directions

  1. In a stockpot over medium heat, add the oil.  When heated add the onions and saute until they pick up some color and start to soften.  Make sure to season with salt and pepper.

  2. Add the butter and melt, then add the flour, cooking for about 2 minutes to cook the starches.

  3. Add the tomatoes, beef stock, clove and basil.  Bring to a boil, cover and reduce to a simmer for 15 minutes.

  4. After the soup has simmered, add the baking soda and stir in.

  5. Slowly add the cream to the pot.  Let simmer for an additional 5-7 minutes.

  6. Using an immersion blender or blender, blend the soup until smooth.  Season with salt and pepper, as needed.

  7. Serve topped with chopped herbs and parmesan.  Enjoy!
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