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Tomato Soup

5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 Servings

Ingredients
  

  • 1 Stick Butter
  • 1 Large onion, diced
  • 1/4 Cup Flour
  • 1 28 oz Can diced tomatoes
  • 1 Cup Chicken broth
  • 2 Tbsp Sugar
  • 1 Tsp Kosher salt
  • 1/4 Tsp Celery salt
  • 1/2 Tsp Black pepper
  • 1/8 Tsp Cayenne, optional
  • 1/3 Cup Heavy cream
  • 1 Tsp Honey
  • Zest of a lemon
  • Juice of a lemon

Instructions
 

  • Melt the butter in a large pot over low heat. Add the onions and cook gently until soft and translucent, about 20 minutes. Do not brown. 
  • Add flour and stir until mixture is slightly thick and pale good, about 3 minutes. 
  • Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper. 
  • Raise the heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pan frequently. 
  • Stir in the cream and honey, remove from the heat and purée using a hand blender or allow to cool and purée in batches in the blender. 
  • Return to the pan and add the zest of one lemon and the juice. Do not bring to a boil, just heat through. Serve hot and add a little of the heavy cream if you like.