Creamy Tomato Soup

Name: Creamy Tomato Soup
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 7 servings
Ingredients: 2 tablespoons Unsalted Butter; 3 cans Diced tomatoes (14.5 ounces. Drained (Juice Reserved)); 1 Onion (Minced); 1 tablespoon Brown Sugar; 1 tablespoon Tomato Paste; 2 tablespoons all-purpose flour; 3 cups low-sodium chicken broth (May need extra); 2 bay leaves; 1/2 cup heavy cream; 2 teaspoons dry sherry

brittney.balser

Prep 10 mins10m

Cook 5 hrs5h

Serves 7

Need Blender

Ingredients

2 tablespoons Unsalted Butter
3 cans Diced tomatoes (14.5 ounces. Drained (Juice Reserved))
1 Onion (Minced)
1 tablespoon Brown Sugar
1 tablespoon Tomato Paste
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth (May need extra)
2 bay leaves
½ cup heavy cream
2 teaspoons dry sherry

Instructions

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1
Melt butter in a 12-inch skillet over medium-high heat. Add tomatoes, onion, sugar, tomato paste, and 1/2 teaspoon of alt and cook until tomatoes are dry and lightly browned () Stir in flour and cook for Slowly whisk in 1 cup broth (scraping up any brown bits) Transfer to slow cooker
2
Stir remaining 2 cups broth, reserved tomato juice, and bay leaves into slow cooker. Cover and cook until tomatoes begin to break down ()
3
Discard bay leaves. Working in batches, puree soup in blender until smooth, then transfer to large saucepan. Stir in cream, sherry, and add additional chicken broth to adjust soup consistency Reheat soup over medium-low heat until hot

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