I have a couple of different tomato soup recipes I use, but this one is really my favorite. I don’t make it as often as this recipe because it has a lot of butter and cream, but that’s why it’s so good!   Serve the soup with crusty bread or grilled cheese.


Creamy Tomato Soup


2- 28 ounce cans whole tomatoes

2 cups chicken broth

1 large bunch fresh basil (more or less to taste)

1 teaspoon salt

1/2 teaspoon pepper

1 stick butter plus 2 tablespoons butter

1 cup heavy cream

salt and pepper to taste

2 tablespoons flour


Add tomatoes, chicken broth, basil, and salt and pepper to a large pot and cook over medium high heat for 20 minutes to combine the flavors and reduce the liquid.   After 20 minutes, puree the soup with a hand mixer right in the pot.  Alternately, you can puree in batches in the food processor.


Add the butter and cream and bring to a simmer.  To thicken the soup, combine the 2 tablespoons butter (room temp) and 2 tablespoons flour in a small bowl using a fork.  Stir into the soup and simmer for 5 minutes, stirring until thickened.  Taste for seasonings, and and salt and pepper to taste.