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.
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.