Ingredients

The following ingredients have 7 Servings
  • 2 cans (28-ounces each) diced tomatoes
  • 3/4 cup chicken or vegetable broth (more or less (I use low sodium))
  • 2 tablespoons salted butter
  • 1 cup diced onion (about 1 medium onion)
  • 1 bay leaf
  • 1 teaspoon brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda (see note)
  • Salt and pepper
  • 1/2 cup heavy cream or fat free half-and-half (optional)

Instruction

  • In a strainer set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of the juice. You may have anywhere from 2-3 cups juice from the tomatoes (depending on the brand).
  • Add broth to the tomato juice to equal 3 1/2 cups total. Set tomatoes and liquid aside.
  • In a 4- or 5-quart pot set over medium heat, melt the butter. Add the onion and cook until translucent, about 3-5 minutes. Add about 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be thicken as it cooks.
  • Stir in the tomato paste and the flour. Cook, stirring constantly, for 1-2 minutes.
  • Stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes.
  • Remove from the heat and discard the bay leaf. Puree the soup until smooth (using an immersion blender or transferring the soup in batches to a regular blender). Stir in the cream, if using, and season to taste with salt and pepper, if needed.