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Cream of Tomato Soup

October 14, 2011

Sure, this is more work than opening a can of tomato soup, but it’s worth it.

bowl of tomato soup

1 -26 oz box diced tomatoes (or two 14.5 oz cans), drained (reserve juice)

2 c. low-sodium chicken broth

2 bay leaves

1 Tbsp butter

1/2 onion (or less), minced

1/2 Tbsp light brown sugar

1/2 Tbsp tomato paste

1/4 tsp salt

1 1/2 Tbsp flour

1/3 c. heavy cream

1 1/2 tsp dry sherry

Pinch of cayenne

Bring the broth, reserved tomato juice, and bay leaves to a boil and then set aside.

Melt the butter in a large dutch oven over high heat, then add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring often, until tomatoes are dry and starting to brown. (Don’t let them burn! Turn the heat down a little if necessary.) Add flour and cook for 1 min., stirring constantly.  Slowly stir in broth mixture and simmer for 5 min.

Remove bay leaves and purée soup in a blender until smooth. Return to pot and add cream and sherry. Bring to a simmer and remove from heat. Season with cayenne and salt to taste.

Adapted from America’s Test Kitchen’s Best 30-Minute Recipe.


From → Soups

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