When you’re longing for old-fashioned comfort, homemade tomato soup is just the ticket. Especially this super-quick and creamy version — it literally comes together in minutes. With a blender and a splash of cream, it’s velvety smooth, too. And what goes with tomato soup? Grilled cheese, of course.
Makes
4 servings
Total Time
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Ingredients
MELT:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
To prevent splattering if you’re using a standard blender, remove the plastic insert on the lid, cover it with a towel, and purée the soup in small batches.
Instructions
Melt butter in a pot over medium heat. Add onions and celery, cover pot, and sweat until softened, 10 minutes. Add garlic, tomato paste, and 1 tsp. celery seeds, and cook until fragrant, 1 minute.
Stir in whole tomatoes and broth; bring to a boil over high heat. Reduce heat to low and simmer soup 10 minutes.
Purée soup using a handheld blender, or in batches in a standard blender, and return soup to pot. Stir in cream; season soup with salt and pepper. Garnish servings with celery leaves and celery seeds.
Covering the pot traps steam and moisture, helping the aromatics sweat and soften more quickly.
Cooking the tomato paste before adding any liquid intensifies its flavor and adds more depth to the soup.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 377
% Daily Value*
Total Fat 28g 43%
Saturated Fat 18g 90%
Cholesterol 92mg 30%
Sodium 943mg 39%
% Daily Value*
Carbs 24g 8%
Fiber 4g 16%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
