We like homemade cream of tomato...mmmm with crusty bread!
Ingredients
Serves: 8
Prep Time: 10 minutes
Total Time: 50 minutes
Use canned diced tomatoes packed in juice (rather than puree) for this soup; you will need some of the juice to make the soup. Serve with croutons.
Ingredients:
4 tbsp. (1/2 stick) unsalted butter
2 (28-ounce) cans diced tomatoes, drained with 3 cups of the juice reserved
1 onion, chopped fine
2 tbsp. light brown sugar
1 tbsp. tomato paste
2 tbsp. all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream
Salt and pepper
Cayenne pepper
Directions
1. Melt the butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
2. Stir in the flour and cook for 1 minute. Slowely stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree the soup in batches in a blender (or food processor) until smooth.
3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt, pepper and cayenne to taste before serving.
To make ahead:
This soup can be prepared through step 2, cooled, covered, and refrigerated for up to 3 days or frozen for up to 2 months. Reheat over low heat before proceeding with step 3.
