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Tomato Soup

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

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

Method
 

  1. 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. 
  2. Add flour and stir until mixture is slightly thick and pale good, about 3 minutes. 
  3. Stir in the tomatoes and juices, chicken broth, sugar, salt, celery salt, and pepper. 
  4. 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. 
  5. 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. 
  6. 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.