Cream of Tomato Soup

Cream of Tomato Soup


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, roughly chopped
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper
  • Pinch of red pepper flakes
  • 1 (28-ounce) can whole peeled tomatoes in their juices, preferably SM brand or Muir Glen.
  • 1 1/2 cups low-sodium chicken broth (or more if you like a thinner soup)
  • 2 bay leaves
  • 1/3 cup heavy cream or half-and-half



Heat oil, butter, onion, salt, pepper, and red pepper flakes in a medium saucepan over medium-heat.


Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 15 minutes.


Break apart the tomatoes (careful of squirting) as you add them to the pan, along with their juices.


Add broth and bay leaves and bring to a simmer; cook about 10 minutes.


Remove from heat, discard bay leaves, and allow soup to cool slightly.


Purée soup in a blender or immersion blender until smooth.


Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.


Add a teaspoon or two of sugar, if needed.

Rating: 5 out of 5.

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