Tomato soup

Its easiest to make this recipe (and other pureed soups) with a hand blender. We have a $20 Braun model from Bartels that works great.


  • ~28 oz tomatos (canned with juice, or peeled fresh)
  • 1 medium onion, chopped (optional)
  • ~1 qt stock
  • 4 T butter, plus extra for sauteing onion if using
  • 4 T flour
  • bay leaf
  • sugar (optional)
  • salt
  • pepper

If using an onion, sautee in extra butter until limp. Add stock, tomatos, and bay and bring to a simmer for at least 10 minutes. In another small saucepan, melt 4T of butter, and add flour to make a roux. Add roux to tomatos and stock, remove bay leaf, and puree off heat. Return to heat, and add salt, sugar, and pepper (and other spices if desired) to taste.

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