Cream of Tomato Soup

Preparation info
  • 8 to 10

    portions
    • Difficulty

      Easy

Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

An old-fashioned tomato soup that can be made any time of the year. We always prefer Italian plum tomatoes for recipes that call for canned tomatoes; they are small and have the best flavor. (The pinch of sugar reduces the acidic taste of canned tomatoes.)

Ingredients

  • 4 tablespoons (½ stick) unsalted butter
  • 2 onions, thinly sliced

Method

  1. Melt the butter in a large soup pot. Add the onions, carrot, and garlic. Cook over medium heat until the vegetables have wilted, 10 minutes.
  2. Add the tomatoes and their juice, basil, sugar, and salt and pepper. Cook for 5 minutes. Then add the stock and allspice, and slowly bring to a boil. Reduce the heat, partially cover, and simmer for 50 minutes.
  3. P