How to Make the Ultimate Cream of Tomato Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + seasoning

Homemade broth is healthier and more flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that can enhance flavor.

Drain the canned tomatoes over a measuring cup to collect the juice.

Break open the tomatoes with hands and remove seeds, letting the juice drain.

Roast the drained tomatoes on a rimmed baking sheet lined with foil at 450°F for 30 minutes to caramelize.

Melt 4 tablespoons of unsalted butter in a saucepan over medium heat.

Add 3/4 cup minced shallots and cook until softened, about 7-10 minutes.

Stir in 1 tablespoon of tomato paste and a pinch of allspice, cooking briefly.

Add 2 tablespoons of all-purpose flour and cook for 30 seconds to remove raw flour taste.

Whisk in 1.75 cups of chicken broth and the reserved 3 cups of tomato juice, bringing to a simmer.

Add the roasted tomatoes to the soup and stir.

Simmer for about 10 minutes to meld flavors.

Strain the soup through a fine mesh strainer, transferring solids to a blender.

Blend the solids with 1 cup of the soup liquid until smooth.

Return the blended mixture to the saucepan, adding the remaining liquid.

Stir in 1/2 cup of heavy cream and heat over low until warmed through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens