A comforting and rich tomato soup made with a blend of diced tomatoes, onions, and a touch of sweetness from honey, finished with a creamy texture from half-and-half.
90 minutes
A comforting and rich tomato soup made with a blend of diced tomatoes, onions, and a touch of sweetness from honey, finished with a creamy texture from half-and-half.
0 lb
Onions, finely diced
0 lb
cups
Diced Tomatoes, with juices
0 oz
cups
cups
tablespoons
teaspoons
teaspoons
cups
tablespoons
1. Onion Prep
Melt the butter in a large pot over medium-low heat. Add the diced onions and cook, stirring occasionally, until they are soft and translucent, approximately 20 minutes.
2. Flour Thickening
Mix in the all-purpose flour and cook, stirring constantly, until the mixture is slightly thickened and turns a pale gold color, about 3 minutes. Be careful not to let it brown.
3. Tomato Simmer
Add the diced tomatoes with their juices, chicken broth, sugar, kosher salt, celery salt, and black pepper to the pot. Increase the heat to medium until the mixture begins to bubble, then reduce the heat to low and let simmer for 30 minutes. Stir frequently to prevent sticking.
4. Creamy Blend
Stir in the half-and-half and honey. Remove the pot from heat. Using a hand blender, purée the soup until smooth. If using a stand blender, wait until the soup has cooled slightly and purée in batches. Return the puréed soup to the pot and reheat on medium until it's warmed through.
5. Serve
Ladle the hot soup into bowls and enjoy.
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