Yield
Makes 4 servings

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.