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Creamy Tomato Soup

Prep time 10 mins
Cook time 15 mins
Yield 8 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tablespoons all-purpose flour
  • 1 28-oz. can crushed tomatoes, with juice
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream, warmed
  • Salt and pepper

How to Make It

  1. Warm oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and cook until slightly softened and fragrant, about 1 minute. Stir in flour to blend, about 1 minute.

  2. Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil. Stir or whisk constantly until slightly thickened, about 3 minutes.

  3. Working in batches, carefully transfer soup to a blender and puree until smooth. Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil. Season with salt and pepper. Serve hot in warmed cups.