Creamed Tomato Soup

Forget the can. This creamy tomato soup starts with ten ripe tomatoes simmered down with onion and herbs, so it tastes like late summer in a bowl rather than something poured from a tin. It’s the kind of soup that begs for a grilled cheese on the side.

The body comes from a classic flour thickening. Whisk flour into a bit of the chicken broth before adding it, which keeps the soup from going lumpy, then simmer everything until the tomatoes collapse and the flavors meld. Thyme and basil go in early with the onions so their flavor cooks deep into the base.

Two finishing moves take it from good to silky. First, blend the soup smooth in small batches for that velvety, restaurant texture. Then, off the heat, stir in the cream and milk and swirl in a final knob of butter. That last bit of butter, a French trick called mounting, gives a glossy sheen and rounds out the tomatoes’ acidity, while a pinch of sugar balances any lingering sharpness.

Pro Tips

• Whisk the flour into a little cool broth first to make a slurry. Adding dry flour straight to hot soup guarantees lumps.
• Stir the cream and milk in off direct heat and don’t let it boil hard afterward, or the dairy can curdle.
• Blend in small batches with the lid vented. A full blender of hot soup builds steam and can erupt.

Variations

• Stir a handful of fresh basil in at the end for a brighter tomato-basil version.
• Swap the chicken broth for vegetable broth to make it vegetarian.
• Add a pinch of red pepper flakes or a splash of sherry for extra depth.