Easy Cream of Tomato Soup

Hector Sanchez

Cream of tomato soup always reminds me of the standard Friday fare in the school cafeteria. It was my favorite hot lunch day of all, although I am sure the soup wasn't made from scratch! There's nothing quite as homespun as a bowl of it with a classic grilled cheese sandwich.
 

  • 2 cups Basic Vegetable Broth or low-sodium store-bought
  • 2 tablespoons all-purpose flour
  • 4 cups crushed fresh tomatoes, or 1 can (28 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 3/4 cup heavy (whipping) cream
  • Salt and ground black pepper

In a soup pot, whisk together the broth, flour, tomatoes, and tomato paste and bring to a simmer, stirring, until slightly thickened. Using an immersion blender or a standard blender, puree the soup. Stir in the cream and season to taste with salt and pepper. Serve hot.

Reprinted from The Soup & Bread Cookbook, by Beatrice Ojakangas.

Yield: 
Makes 4 servings

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