This was my first time making tomato soup from scratch. It's one of my ultimate comfort foods, and I loved that the process of making it was just as comforting as the eating.
Next time, I'll skip the cream, it masked the bright tomato flavor that I love so much. The original recipe said to puree all of the soup, but I left about a quarter of it out of the blender for some texture, which I think was a good decision.
If you're using a blender, be safe! Only fill the work jar 2/3 full, hold the lid in place with a folded kitchen towel, and pulse rapidly a couple of times before letting the machine run continuously. These steps prevent heat buildup that could lead to dangerous things. Says my cookbook.
Cream of Tomato Soup
Adapted from The America's Test Kitchen Family Cookbook
4 tbsp (1/2 stick) unsalted butter
2 (28-oz) cans diced tomatoes, drained with 3 cups of juice reserved
1 onion, chopped fine
2 tbsp light brown sugar
1 tbsp tomato paste
2 tbsp all-purpose flour
1 3/4 cups low-sodium chicken broth
1/2 cup heavy cream
Salt, pepper, & cayenne pepper to taste
1. Melt the butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar, and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.
2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree about 3/4 of the soup in a blender or food processor until smooth.
3. Return the pureed soup to the pot, stir into remaining soup, and stir in the cream. Bring to a brief simmer, then remove from heat. Season with salt, pepper, and cayenne to taste before serving.