Creamy Tomato Soup (11/2026)

Ingredients:

• 4 tablespoons extra-virgin olive oil
• 1 large or 3 medium yellow onions, thinly sliced half moons (about 4 cups)
• 2 large cloves garlic, sliced
• 4 TBS tomato paste
• 4 tablespoons unsalted butter
• 4 TBS all-purpose flour
• 4 cups chicken broth
• 2 (28-oz) cans crushed tomatoes
• 1 tablespoons sugar
• Salt
• Freshly ground black pepper
• 1/3 cup heavy creay (optional)

In a large pot, heat the olive oil over medium-low heat. Add the onions and cook over medium heat, stirring occasionally, until soft and translucent (about 20-30 minutes). Do not brown; reduce heat if necessary.

Add the garlic and cook for a few minutes more, stirring to be sure the garlic does not burn. Clear a space in the middle of the pot and add the tomato paste and stir until slightly browned. Add butter and flour and continue cooking and stirring for 1 to 2 minutes more.

Add the tomatoes, sugar, 1¼ teaspoons salt and ½ teaspoon pepper. When heated through, add the chicken broth, bring to a simmer over medium-high heat while stirring to make sure that the flour is not sticking to the bottom or sides of the pan. Reduce the heat to low and simmer for about 40 minutes.

Using a hand-held immersion blender, purée the soup until very smooth. Add cream, if using, and heat soup for 10 minutes. Taste and adjust seasoning with salt and pepper.