Ingredients

• 1 medium yellow onion, finely chopped
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons tomato paste
• 1/2 teaspoon table salt
• 1 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 4 cups low-sodium chicken or vegetable broth, plus more as needed
• 2 bay leaves
• 3/4 cup heavy cream
• 1 tablespoon dry sherry

Tips Before You Begin

For added texture, consider adding croutons on top before serving. If you’re using table salt instead of kosher salt, remember to halve the measurements. Using undrained diced tomatoes ensures maximum flavor.

Prepare the Soup Base

In a microwave-safe bowl, mix together 1 medium yellow onion (finely chopped), 3 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 2 tablespoons brown sugar, 2 tablespoons tomato paste, 1/2 teaspoon table salt, 1 teaspoon freshly ground black pepper, and a pinch of cayenne pepper.

Microwave on high, stirring occasionally, until the onion softens, about 5 minutes. Transfer this mixture to a slow cooker.

Build the Soup

Add 3 (14.5-ounce) cans undrained diced tomatoes, 4 cups low-sodium chicken or vegetable broth, and 2 bay leaves to the slow cooker.

Cover and cook on low for 4 to 6 hours or on high for 3 to 5 hours, until flavors meld and vegetables are tender.

Blend and Finish

Remove and discard the bay leaves. Working in batches, blend the soup until smooth, about 1 to 2 minutes per batch, and then return it to the slow cooker. Stir in 3/4 cup heavy cream and 1 tablespoon dry sherry.

If the soup is too thick, thin it with additional hot broth. Season with salt and freshly ground black pepper to taste.

Serve warm.

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Creamy Tomato Soup

Creamy Tomato Soup with rich tomato flavor, subtle sweetness from brown sugar, and a touch of heat from cayenne. Silky texture complemented by buttery notes and a hint of dry sherry.

Prep Time 10 minutes mins

Cook Time 4 hours hrs

Ingredients

• ▢ 1 medium yellow onion finely chopped
• ▢ 3 tablespoons unsalted butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 2 tablespoons brown sugar
• ▢ 2 tablespoons tomato paste
• ▢ 1/2 teaspoon table salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ Pinch of cayenne pepper
• ▢ 3 14.5-ounce cans diced tomatoes, undrained
• ▢ 4 cups low-sodium chicken or vegetable broth plus more as needed
• ▢ 2 bay leaves
• ▢ 3/4 cup heavy cream
• ▢ 1 tablespoon dry sherry

Instructions

• In a microwave-safe bowl, mix onion, butter, flour, brown sugar, tomato paste, salt, black pepper, and cayenne. Microwave on high until onion softens, 5 mins. Transfer to slow cooker.
• Add undrained diced tomatoes, broth, and bay leaves to the slow cooker. Cover and cook on low for 4-6 hours or high for 3-5 hours, until tender.
• Discard bay leaves. Blend soup in batches until smooth. Return to slow cooker. Stir in heavy cream and dry sherry.
• Thin with hot broth if too thick. Season with salt and pepper to taste. Serve warm.