Creamy Homemade Tomato Soup Recipe
Best Tomato Soup Ever. You're going to love this tested-till-perfect healthy recipe using canned tomatoes, milk, and a pro secret ingredient.
Servings: 6
Ingredients
- 4 tbsp butter
- ½ cup diced onion
- 2 tbsp all-purpose flour
- 2 cups milk preferably whole
- ¼ tsp baking soda
- 3 ½ cups canned diced tomatoes include the juice
- 2 tsp granulated sugar
- salt to taste
Instructions
- Heat the butter in a large dutch oven over medium heat. Add onion and 1/2 tsp kosher salt. Cook until softened and translucent (not browned), about 6 minutes.
- Stir in the flour and cook one minute, stirring constantly, then gradually whisk in milk.
- Add baking soda, tomatoes, sugar and 1 tsp more salt. Simmer 10 minutes, then blend with an immersion or regular blender (see note below).
- Add more salt by pinches, tasting as you go until soup tastes vibrant and well-seasoned (see note below).
Notes
On seasoning to taste, I use about 2 tsp kosher salt, but it really depends if the butter and tomatoes had salt.
To blend the soup in a regular blender, you must work in small batches as hot liquids will come shooting out if you overfill. Do a few ladlefuls at a time, pour the pureed soup into another pot, and continue until all the soup is pureed.
Nutrition
Calories: 174kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 386mg | Potassium: 152mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1014IU | Vitamin C: 4mg | Calcium: 161mg | Iron: 1mg