Tomato Soup Recipe

Name: Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 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

Servings: persons

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

1
In a Dutch oven over medium heat, melt the butter.
2
Add the onions and celery and cook until tender, about 5 minutes.
3
Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf.
4
Stir to combine and sprinkle with the flour.
5
Cook until the flour starts to brown, about 3 minutes.
6
Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer.
7
Slowly pour the hot liquid into the vegetable mixture, stirring the entire time.
8
Cover and cook on low for 20 to 25 minutes.
9
Remove the bay leaf.
10
Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven.
11
Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream.
12
Season with salt and pepper to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup

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