Creamy Tomato Soup II

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READY IN: 6hrs 45mins
Recipe by ratherbeswimmin

America's Test Kitchen

Ingredients Nutrition


  1. Melt the butter in a 12-inch skillet over med-high heat.
  2. Add in tomatoes, onions, sugar, tomato paste, and 1/2 teaspoon salt and cook until tomatoes are dy and lightly browned,8-10 minutes.
  3. Stir in flour and cook for 1 minute.
  4. Slowly whisk in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
  5. Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker.
  6. Cover and cook until tomatoes begin to break down, 4-6 hours on LOW.
  7. Discard bay leaves.
  8. Working in batches, puree soup in blender until smooth, then transfer to large saucepan.
  9. Stir in cream, sherry, and cayenne, and add additional chicken broth as needed to adjust soup consistency.
  10. Reheat soup over med-low heat until hot.
  11. Season with salt and pepper to taste and serve.

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