Tomato Soup
Updated Nov. 9, 2023
- Total Time
- About 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 1¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ½pound butter
- 1pound onions (about 3 medium), cut into ¼-inch dice
- ½cup all-purpose flour
- 4(28-ounce) cans diced tomatoes
- 1¼cups chicken broth
- ¼cup sugar
- 1tablespoon kosher salt
- 1teaspoon celery salt
- ¾teaspoon pepper
- ¾cup half-and-half
- 2tablespoons honey
Nutritional analysis per serving (8 servings)
403 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 9 grams dietary fiber; 25 grams sugars; 7 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, melt the butter over medium-low heat. Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Step 2
Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Step 3
Stir in the tomatoes and their juices, chicken broth, sugar, salt, celery salt and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Step 4
Stir in half-and-half and honey. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through. Serve hot.
Private Notes
Comments
If you cook a few diced carrots along with the onions and tomatoes, you'll likely not need the sugar or the honey, as they will sweeten the soup perfectly. They will puree nicely with the rest of the ingredients.
Great recipe and well appreciated. Living in Italy, I adjust as follows: Reduce butter by half in favor of olive oil. Reduce sugar by half. Replace celery salt with a short stick of celery during sauté of onions. Replace half n half with whole milk. Serve it with grilled ham n cheese sandwiches and a salad.
To thicken without using flour, cook a cup of diced potato with the soup. When it's puréed you won't taste the potato. This also allows you to cut back a bit on the sugar as there is natural sweetness in the potato.
I made it exactly as written except cut in half. This is the best tomato soup I’ve ever made! I’m glad I halved the recipe, it was plenty for 2 of us with leftovers for tomorrow.
Great soup, lots of soup, very thick. Could be used as pasta sauce. I ended up doubling the amount of stock and it’s still a thick delicious soup.
Best. Tomato. Soup. Ever. For sure, worth the work. I took a slightly different approach in that I prepared it in a slow cooker and let it simmer low for several hours. I used a hand blender in the end and never needed to move it from the slow cooker. I am sure the low simmer helped to enrich the flavor, like a great marinara. I would suggest unless you have a large family, though, you cut the recipe in half. This made a ton of soup, more than two people can eat in several days.