Classic Tomato Soup

12 ingredients
4 steps

Ingredients

  • 56 ounces canned diced tomatoes
  • 3/4 cup low sodium chicken broth
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda (cuts the acidity of the tomatoes)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup heavy cream or 1/2 cup fat-free half-and-half

Directions

  1. 1
    In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn't strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside.
  2. 2
    Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick.
  3. 3
    Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat.
  4. 4
    Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.

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