Tomato Soup

New Favorite: Tomato Soup

His favorite soup is tomato. Consequently, I’ve tried well over a dozen tomato soup recipes and thought I had found my favorite, until this one by Jennifer Steinhauer showed up in the New York Times’ What to Eat This Week eblast.


1/2 lb salted butter
3/4 lb yellow onions, cut into 1/4-inch dice
3 28oz cans diced tomatoes
3 cups homemade vegetable broth
1/4 cup (49.5g) sugar
1 Tbl kosher salt
1 tsp celery salt
3/4 tsp freshly ground pepper
3/4 cup half-and-half
2 Tbl honey


  1. In a large pot, melt butter over medium-low heat.
  2. Add onions.
  3. Cook slowly and gently, stirring occasionally, until soft and translucent, about 20 minutes.
  4. Stir in the tomatoes, vegetable broth, sugar, salt, celery salt and pepper.
  5. Raise heat to medium until bubbling, then reduce to low.
  6. Simmer 30 minutes, scraping the bottom of the pot frequently.
  7. Stir in half-and-half and honey.
  8. Remove from heat and purée.
  9. Return to medium heat just until heated through. Serve hot.

This recipe makes 8 servings.
Approximately 315 calories per bowl.

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