Creamy Tomato Soup {Spicy or Mild}
Ingredients
- 6 cups diced or crushed tomatoes with juice, or 3 14.5 ounce cans
- 4 tablespoons butter (I use coconut oil)
- 4-6 cloves garlic
- 4 tablespoons flour
- 3 cups whole milk or half and half (I use 2% milk)
- 2 tablespoons sugar
- 1-2 tablespoons dried basil
- 1 1/2 teaspoons salt
- 1/4 - 1/2 teaspoon black pepper
- 1 small can tomato paste
Instructions
- Puree tomatoes in a blender or food processor and heat in a saucepan.
- Heat the butter or oil in a large stockpot.
- Add the onion and garlic and saute until tender and onion is translucent.
- Add the flour and stir until slightly browned.
- Add the sugar, salt, and the pepper.
- Add the milk and stir constantly over medium-high heat until it starts to thicken.
- Stir in the heated tomato puree and the tomato paste and simmer slowly for 5-10 minutes, allowing flavors to marry. Adjust seasonings if necessary.
Notes
This is very good served with a dollop of sour cream.
If making the spicy version - leave out 2 cups (or 1 can) of tomatoes and add 1 can of RO*TEL.
If you have an immersion blender you can skip step one and blend the soup in the stockpot.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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