Tomato Soup

Total Time:
55 min
10 min
45 min

4 to 6 servings

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large onion, cut into medium dice (2 cups)
  • 2 stalks celery, cut into small dice (1 cup)
  • Two 14-ounce cans fire-roasted diced tomatoes, drained and juice reserved
  • 1/4 cup fire-roasted red peppers, chopped
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups vegetable stock
  • 1/2 cup white wine
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper
Watch how to make this recipe.
  • In a Dutch oven over medium heat, melt the butter. Add the onions and celery and cook until tender, about 5 minutes. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with the flour. Cook until the flour starts to brown, about 3 minutes.

  • Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer. Slowly pour the hot liquid into the vegetable mixture, stirring the entire time. Cover and cook on low for 20 to 25 minutes. Remove the bay leaf.

  • Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven. Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper to taste.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

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