Creamy Homemade Tomato Soup Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Servings 6
Soup
American
Keyword Best Tomato Soup, Easy Tomato Soup, Homemade Tomato Soup, Soup from Canned Tomatoes, Tomato Soup Recipe
- 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
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).
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.
Calories: 174kcalCarbohydrates: 16gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 386mgPotassium: 152mgFiber: 2gSugar: 10gVitamin A: 1014IUVitamin C: 4mgCalcium: 161mgIron: 1mg
Keyword Best Tomato Soup, Easy Tomato Soup, Homemade Tomato Soup, Soup from Canned Tomatoes, Tomato Soup Recipe