Cream of Tomato Soup

Leslie Holt


Hits the spot on a cold, wintery day!


★★★★★ 1 vote

10 Min
30 Min


  • 2 oz
  • 1/3
    large onion, minced
  • 1 Tbsp
    brown sugar
  • 2
    16 oz. cans diced tomatoes
  • 2 Tbsp
  • 1/4 c
  • 4 c
    whole milk
  • 1 tsp
  • 1 tsp
  • 1/3 c
    chopped fresh parsley

How to Make Cream of Tomato Soup


  1. Melt 2 oz. butter and saute onion until translucent (about 5 minutes). Stir in brown sugar and the tomatoes and simmer for 15 minutes. Puree in food processor, 2 cups at a time. Meanwhile, over low heat melt 2 tablespoons butter and stir in flour. Cook 5-8 minutes, stirring occasionally. Add the milk gradually, stirring constantly, and cook 12 minutes. Add tomato puree and cook until almost boiling. Then add seasonings and parsley. Enjoy!

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About Cream of Tomato Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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