how to make

The Best Cream of Tomato Soup

GOOD LIFE EATS

Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part?

Let’s get started!

Pair the creamy tomato soup with grilled cheese or a side salad for a complete meal.

PREHEAT THE OVEN

1

Place an oven rack in the upper-middle portion of the oven and preheat the oven to 450 degrees F. Using foil, line a rimmed baking sheet.

DRAIN

2

Open the canned tomatoes using a can opener and drain the juices into a glass measuring cup (about 3 cups total in juices). Set the tomato juices aside.

PREP THE TOMATOES

3.

Place a strainer over a bowl. Using your fingers, open each of the whole tomatoes up over the strain, pushing out the seeds and allowing the juices to accumulate in the bowl under the strainer.

SPREAD & SPRINKLE

4.

Spread the seeded whole tomatoes in a single layer on the foil prepared baking sheet. Sprinkle the brown sugar over the tomatoes.

ROAST

5.

Transfer the baking sheet to the preheated oven and roast the tomatoes. Cook for about 30 minutes, or until all of the liquid has evaporated and the tomatoes are beginning to color.

COOL

6.

After baking, allow the tomatoes to cool before removing them from the foil. Place roasted tomatoes in a bowl and set aside.

COOK

7.

In a soup pot or dutch oven, melt the butter over medium heat. When the pan is hot, add the shallots, cooking for 3 minutes while stirring. Then, add the tomato paste and allspice, stirring until combined with the shallots.

COOK

8..

Reduce heat to low, cover, and cook, stirring occasionally, until shallots are softened, 7 to 10 minutes.

WHISK

9.

Then, whisk in the flour. Continue cooking while stirring constantly, until it is well mixed with the tomato paste mixture.

STIR IN

10.

Slowly pour in the chicken stock while whisking. Then, stir in the reserved tomato juices and the roasted tomatoes.

BRING TO A BOIL

11.

Place the lid back on the pot, increase the heat to medium, and bring the tomato mixture to a boil. Once boiling, turn the heat to low and simmer for about 10 minutes, stirring occasionally.

STIR IN

12.

Stir in the cream, half and half, salt, pepper, and cayenne, cooking just until heated through.

PUREE

13.

Then, carefully transfer the soup mixture to a blender and puree until completely smooth. While blending hot liquids, it helps to hold a kitchen towel on top of the lid to prevent the hot soup from splattering.

SERVE

14.

Serve immediately.

Read More:

The Best Cream of Tomato Soup

save for later

follow on instagram

White Instagram

follow on FACEBOOK

follow on pinterest

you might also like:

Vegetable Beef and Noodle Soup Recipe

Italian Sausage and Kale Soup

How to Freeze Soup