Homemade Tomato Soup

1. Melt Butter and Cook Onions

Begin by melting a generous half-pound of butter in a large pot over medium-low heat. Once the butter is silky and inviting, introduce 1 pound of diced onions to the pot. Spend the next 20 minutes cooking them until they're soft and translucent.

2. Add Flour to Make Roux

Sprinkle in 1/2 cup of all-purpose flour and stir well for about 3 minutes to create a roux. Keep an eye on the mixture, ensuring it achieves a pale gold color without browning.

3. Add Tomatoes and Seasonings

Pour in 4 cans of diced tomatoes, 1 1/4 cups of chicken broth, and the perfect blend of sweetness and seasoning: 1/4 cup of sugar, 1 tablespoon of kosher salt, 1 teaspoon of celery salt, and 3/4 teaspoon of pepper. Stir everything together and let the mixture come to a gentle bubble over medium heat before reducing the heat to low.

4. Simmer the Soup

Give yourself 30 minutes to let the soup simmer, stirring occasionally and scraping the bottom of the pot to prevent any ingredients from sticking and to ensure even cooking.

5. Add Cream and Honey

Remove the pot from the heat and stir in 3/4 cup of half-and-half and 2 tablespoons of honey, infusing the soup with a creamy texture and a hint of natural sweetness. Gently reheat the soup over medium heat, being careful not to let it boil.

6. Purée the Soup

To achieve the velvety smoothness that makes tomato soup a classic, use a hand blender or a stand blender to purée the soup to your desired consistency. Blend thoroughly, eliminating any chunks for a uniform texture.

7. Reheat and Serve

Finally, reheat the soup over medium heat just until it's warmed through, ready to be ladled into bowls. Serve with a crusty slice of bread or a handful of croutons.