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Cream of Tomato Soup

Basic tomato soup recipe that can be made in under 20 minutes, perfect to dip a grilled cheese sandwich in.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: American
Servings: 5
Author: Chef Keith Snow


  • 1 28 ounce can whole peeled tomatoes of good quality imported or organic if possible
  • 2 tbs extra virgin olive oil
  • 1/2 of 1 shallot onion minced
  • 2 tablespoon AP flour all purpose
  • 1/2 cup heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon dried or fresh Tarragon or fresh basil never dried
  • water on hand to adjust consistency if needed


  • In a heavy bottomed pot, over medium high heat, add olive oil and saute onion, for a minute or so, do not brown.
  • Add flour and stir to combine, cook for 1 minute
  • Add tomatoes, cream and tarragon, bring to simmer, season with salt and pepper then puree with a stick blender or blender being very careful, if desired.
  • Season with salt and pepper
  • Serve with a good grilled cheese on whole wheat bread. (3 grams fiber minimum)