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.
Fantastic. This recipe would make a ton, so cutting in half yields plenty to eat. I only varied by adding some diced carrot and celery stalk at the first stage with the onion.
Fantastic soup, looks gorgeous cooking and becomes creamy once blitzed. I followed other suggestions, skipped the sugar (let’s unite against obesity!), used more olive oil than butter. Next time I won’t use honey because I used homegrown tomatoes and they are so flavorful, they need nothing else. I also used less chicken stock for the same reason. I’ve frozen some for those nights when I work late and want a quick meal (but then again I might cheat and eat it all soon).
Fantastic recipe. I substituted carrot and potato for the cream and honey and didn’t have celery salt so I used basil along with the salt and pepper. I had roasted tomatoes from my garden in olive oil and black pepper a few days ago, so I used those instead of canned. So good. Easily one of the best tomato soups I’ve ever had.