Creamy Tomato Soup

Sheila
Creamy Tomato Soup
Creamy Tomato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    T. olive oil

  • 1

    T. unsalted butter

  • 1

    medium onion, chopped

  • 1

    (28 oz.) can whole peeled tomatoes in their juices (preferably San Marzano)

  • 1 1/2

    c. low sodium chicken broth

  • 2

    bay leaves

  • 1/3

    c. heavy cream

Directions

Heat oil & butter in saucepan over medium heat. Once butter foams, add onions & a big pinch of salt. Season with pepper if desired. Cook, stirring occasionally, til onions are completely soft & starting to caramelize. Add tomatoes & juices to the pan & stir to crush up tomatoes. Add broth & bay leaves; bring to a simmer. Simmer til tomatoes begin to fall apart (about 10 minutes). Remove from heat; discard bay leaves & allow to cool slightly. Carefully puree soup in a blender til smooth (do in batches). Return soup to stove top over low heat & stir in cream. Taste to adjust seasoning. May add a pinch of sugar to offset all the acidity.

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