In the mood for something mmm, mmm good? If you’re nodding your head yes, you must make a pot of this cream of tomato soup ASAP.
The recipe is quick to prepare and calls for a short list of ingredients, so there’s no excuse not to give it a try. In fact, I whipped up a batch after a long day of work just to satisfy a sudden craving. Needless to say, the cream of tomato soup hit the spot and warmed me from head to toe.
After one taste, I guarantee you’ll wonder why you ever consumed the canned kind. For maximum enjoyment, serve cream of tomato soup piping hot alongside crackers or crusty bread.
Recipe adapted from Epicurious.
Cream of Tomato Soup
Makes 4 servings
Ingredients
- 3½ tablespoons unsalted butter
- 6 tablespoons diced onion
- 1 celery stalk, diced
- 1 garlic clove, minced
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 bay leaf
- 1⅛ teaspoons sugar
- 1⅛ teaspoons sea salt, plus more, to taste
- ⅜ teaspoon baking soda
- 1 28 oz. can whole peeled tomatoes, crushed by hand
- thinly sliced fresh basil and grated Asiago cheese (optional, for garnish)
Instructions
- In a large pot, melt butter over medium-high heat. Add onion and celery and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add flour and cook, stirring constantly, for 2 minutes.
- Slowly add milk, bay leaf, sugar and salt; stir and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Add baking soda to tomatoes and stir to combine; add to pot and bring to a boil.
- Remove soup from heat and purée. Season with additional salt to taste. Garnish with basil and Asiago cheese, if using.
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