creamy tomato soup

Seattle, WA
Updated on Oct 6, 2011

I cannot abide store bought canned tomato soup. Homemade soup is another matter! My mom used to make a version of this and can it herself. My sister gave me this recipe and I tweaked it from there.

prep time 1 Hr
cook time 20 Min
method Stove Top
yield A crowd

Ingredients

  • 3 cans crushed tomatoes (15 oz size) (you can use whole stewed tomatoes if you want)
  • 1 can tomato sauce (15 oz size)
  • 1 - rib of celery, finely chopped
  • 1 medium onion, finely chopped
  • 2 cloves minced garlic
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 1/4 - 1/3 cup white sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 5-6 cups half and half or milk
  • 1 pinch baking soda

How To Make creamy tomato soup

  • Step 1
    Melt the butter in a frying pan and saute celery and onions until tender. Add the garlic and saute a little more until the garlic is almost tender.
  • Step 2
    Meanwhile, puree 2 cans of the tomatoes in a blender until smooth and pour into a soup pot. Add onion/celery/garlic mixture to the blender along with the remaining can of tomatoes, flour and spices. Blend until smooth and add to soup. Begin to heat up on medium high.
  • Step 3
    Add a pinch of soda to the tomato mixture and continue to heat. As it begins to warm and get steamy, add the half and half (or milk). Continue to heat on medium low stirring from time to time until hot.
  • Step 4
    Eat it with a grilled cheese sandwich on a cold and rainy day!

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