Thick & Creamy Tomato Soup

This simple, real-food soup makes an excellent side to a hot grilled cheese sandwhich. Or, serve it for supper on a wintery night alongside some crusty homemade bread. Adjust seasonings if needed, then serve with a handful of shredded parmesan cheese on top.
Thick & Creamy Tomato Soup
Thick & Creamy Tomato Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups crushed or diced tomatoes (do not drain)

  • 4

    Tablespoons butter, coconut oil, or bacon grease

  • 1/4

    cup chopped onion

  • 1/4

    cup chopped celery

  • 4

    Tablespoons flour

  • 2

    cups whole milk OR half and half

  • 1

    tsp brown sugar

  • 1-2

    Tablespoons dried basil

  • 1 1/2

    teaspoons sea salt

  • 1/4

    teaspoon black pepper

  • Shredded Parmesan cheese (optional– for garnish)

  • If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)

Directions

Heat your oil of choice in a large stockpot, then add the onion and celery and saute until tender. Stir in the flour and let it brown for about 2-3 minutes. Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer. Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.

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