Easy Homemade Creamy Tomato Soup
This easy homemade creamy tomato soup is full of nutritious ingredients to keep you warm on chilly nights! It's inexpensive without tasting cheap!
Ingredients
- ⅓ cup extra virgin olive oil
- 1 onion medium, chopped
- 1 garlic clove peeled and minced
- 1 tsp dill seed
- 1 tsp dill weed
- 1 tsp oregano
- ¼ cup flour
- 2 (28-ounce) cans tomatoes crushed or chopped
- 32 fluid ounces chicken bone broth chicken broth can be substituted
- 1 tsp iodized salt
- 1 tsp black pepper
- 12 ounces evaporated milk cream or half-and-half may be substituted, or the milk can be omitted
- 1-2 tsp dried parsley flakes or up to 1/4 cup fresh parsley
- ½ cup honey
Instructions
- Heat olive oil in stock pot over medium heat.
- Add onions, garlic, dill seeds, dill weeds, and oregano.
- Saute ingredients for about 5 minutes.
- Add flour, and stir for about 2 minutes while flour gently cooks.
- Add both cans of tomatoes, chicken bone broth, salt, and pepper. Stir to combine.
- Heat just to a boil and then turn down heat to simmer.
- Blend ingredients with immersion blender until smooth. See notes.
- Add evaporated milk, stirring slowly.
- Add parsley and honey, continuing to stir.
- Let simmer for 10 minutes.
Notes
Vitamix brand is my favorite brand of immersion blender. I love how well it blends ingredients and requires such little effort. A countertop blender would work if you don't have an immersion blender. Or you can skip the blending altogether and simply chop your onions to the desired size for a rustic tomato soup.