Easy Homemade Tomato Soup
Easy Homemade Cream of Tomato Soup from canned tomatoes, fresh herbs and cream in under 30 minutes.
Servings: 4
Calories:
Equipment
- immersion blender OR classic blender
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 2 cloves garlic grated
- 1 tablespoon all purpose flour
- 2 tablespoons tomato paste
- 3-4 sprigs fresh thyme removed from stem, finely chopped
- 28 ounce can diced tomatoes include juices
- 1 cup chicken stock can sub vegetable stock
- 1 teaspoon honey
- 1 teaspoon salt or to taste
- 1/4 teaspoon pepper
- 1/2 cup heavy whipping cream
Instructions
- Add the butter to a soup pot over medium heat and let it melt. Drop the onions and cook 3-4 minutes or until they’re softened. Grate in the garlic and cook 1 more minute stirring so the garlic doesn’t burn.
- Sprinkle the flour over the top then stir and cook one 1 minute. Add the tomato paste and finely chopped thyme (stems removed) and cook 2 minutes.
- Pour in the diced tomatoes (juices too), chicken stock, honey, salt, and pepper then simmer over medium heat 2 minutes stirring frequently to make sure the flour doesn't stick to the bottom of the pot.
- Slowly blend in the cream, then reduce the heat to low, cover and simmer 10 minutes.
- Using a hand-held immersion blender, pulse the soup until it’s smooth. If you don’t have an immersion blender, let the soup cool then puree it in batches in a blender. Taste and adjust salt and pepper then serve right away.