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Thick & Creamy Tomato Soup

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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.

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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.)

Details

Preparation

Step 1


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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