Cold winter weather calls for hearty soup! This classic tomato soup is perfect on its own with some bread, or paired with a grilled cheese. It’s incredibly easy to whip up in a crock pot (or instant pot if you’ve got one), but I chose to do it the old-fashioned way using my Vitamix blender and a regular pot on the stove top. A perfect recipe for meal-prep, or to share with the whole family! What’s your favorite soup to make in the wintertime?
Classic Tomato Soup
Equipment
- blender
Ingredients
- 4 cans diced tomatoes (28 oz cans)
- 1 1/4 cups chicken broth
- 1/2 lb unsalted butter
- 1/2 cup all-purpose flour
- 1 lb yellow onions, diced
- 1/4 cup granulated sugar
- 1 tbsp salt
- 1 tsp celery salt
- 3/4 tsp black pepper
- 3/4 cup half-and-half
- 2 tbsp honey
Instructions
- In a large pot or Dutch oven, melt the butter over medium-low heat. Add the diced onions and cook down until soft, stirring occasionally (~20 minutes).
- Add the flour and stir until thickened, ~3 minutes. Be careful not to let the mix brown or burn!
- Add the tomatoes from the cans and their juices, broth, sugar, salts, and pepper. Bring the heat up to medium, until the soup just starts to boil, then reduce the heat down to low. Simmer the soup for 30 minutes uncovered, making sure to scrape the bottom often to make sure nothing is sticking or burning.
- Stir in the half-and-half and honey. Remove the soup from the heat and purée with an immersion blender, or pour into a large counter-top blender (you may need to do this in parts). Once done, return the soup to the pot and bring it back up to medium heat. Serve hot.
- Enjoy!
Notes
This recipe can be easily cut in half if 8 servings is too much!
This soup will keep well for a couple of days refrigerated in airtight containers.
