Creamy Tomato Soup Recipe

I finally found the perfect homemade tomato soup. Creamy but not overly so. Tomato-y but not acidic. It is comforting and perfect, with a surprising secret ingredient. 
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 4 tbsp butter
  • 1/2 cup diced onion
  • 2 tbsp all-purpose flour
  • 2 cups milk preferably whole
  • 1/4 tsp baking soda
  • 3 1/2 cups diced tomatoes include the juice if using canned; if using fresh and you have a good blender, no need to peel them
  • 2 tsp granulated sugar
  • salt to taste (I use about 2 tsp kosher salt, but it really depends if the butter and tomatoes had salt)

Instructions

  • Heat theĀ butter in a large pot over medium heat. Add onion and cook until softened and translucent (not browned), about 6 minutes. Stir in flour, cook one minute, then gradually whisk in milk. Add baking soda, tomatoes and sugar. Simmer 10 minutes, then blend (either with an immersion blender, or in small batches in a regular blender - careful, hot liquids will explode out if you overfill!). Add salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned.
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