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
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How to Make Best Cream Of Tomato Soup
- 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.
- 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.
- 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).
- 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.*
- Return the pureed soup to the pot. Stir in the cream sauce and 1/2 cup heavy cream.
- Heat through, stirring occasionally. Season with additional salt, pepper, and basil to taste.
- Serve hot, garnished with fresh basil (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
33g
Fat
14g
Carbs
13g
