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Creamy Tomato Soup

This is a classic tomato soup that gets its creamy, thick texture from a roux (a cooked paste of butter and flour), not from heavy cream. The soup is built in one pot by sautéing onions, cooking tomato paste, and simmering canned tomatoes before being blended smooth.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

Ingredients (~3-4 servings)

  • 1 can whole peeled tomatoes 28 oz
  • 2 cups chicken stock 1/2 quart
  • 1/2 yellow onion diced
  • 1 clove garlic sliced
  • 2 Tbsp butter 1/4 stick
  • 1 Tbsp olive oil
  • 1 1/2 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • 1/2 tsp sugar
  • 1 sprig of fresh thyme optional
  • Salt & pepper to taste

Instructions

  • Melt butter and olive oil in a 6-quart pot over medium heat.
  • Add diced onion and sauté for 5 minutes until translucent.
  • Add sliced garlic and cook for 1 minute.
  • Stir in tomato paste and flour, cooking for 2 minutes while stirring constantly.
  • Slowly pour in chicken stock while whisking to dissolve the flour and tomato paste.
  • Add canned tomatoes with juices, sugar, and thyme sprig.
  • Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
  • Remove from heat and discard thyme sprig.
  • Use an immersion blender to puree the soup until completely smooth.
  • Taste and season with salt and pepper.
  • Serve immediately.
Tried this recipe?Leave a comment below & let me know!