Best Cream Of Tomato Soup Recipe

Ingredients for Best Cream Of Tomato Soup

• 2 tablespoons tomato paste
• 2 lbs ripe tomatoes (quartered, skins on or off)
• 2 medium potatoes (peeled or unpeeled, diced)
• 1 medium onion, chopped
• 4 cups beef broth
• 1 green bell pepper, chopped
• 1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
• 1/4 cup all-purpose flour
• 1 cup whole milk

How to Make Best Cream Of Tomato Soup

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion, chopped, and 1 green bell pepper, chopped, and sauté for 5 minutes until softened.
2. Add 2 lbs ripe tomatoes (quartered, skins on or off), 2 medium potatoes (peeled or unpeeled, diced), 1 (14.5 ounce) can diced tomatoes (undrained), 2 tablespoons tomato paste, 4 cups beef broth, 1 teaspoon dried basil, and salt and pepper to taste. Bring to a simmer, reduce heat, and cook for 30 minutes, or until vegetables are very tender.
3. While the vegetables simmer, prepare the cream sauce: In a medium saucepan, whisk together 1/4 cup all-purpose flour and 1 cup whole milk until smooth. Cook over low heat, whisking constantly, until the sauce thickens (about 5-7 minutes).
4. Carefully transfer the soup (in batches if necessary) to a blender. Puree until smooth. *Caution: Hot liquids can cause burns. Vent the blender lid carefully.*
5. Return the pureed soup to the pot. Stir in the cream sauce and 1/2 cup heavy cream.
6. Heat through, stirring occasionally. Season with additional salt, pepper, and basil to taste.
7. Serve hot, garnished with fresh basil (optional). Enjoy!