Creamy Tomato Soup

Mark Boughton
  • Yield: 10 cups

A container or two of this comforting soup, a loaf of bread, and bag of salad—bingo, it’s dinner. This recipe makes 10 cups—enough for a friend and some left over for you. The soup is on the sweet side, so you may want to decrease the sugar.


2tablespoons olive oil
1medium onion, chopped
1-- carrot, peeled and chopped
1-- bay leaf
1-- garlic clove, minced
1pinch ground cloves
2 to 3tablespoons brown sugar
3cups reduced-sodium vegetable broth
2-- (28-ounce cans) crushed tomatoes
1/2teaspoon salt
-- Freshly ground black pepper
1/2cup half-and-half


  1. Heat olive oil in a large saucepan. Add onion, carrot and bay leaf; cook over medium heat, stirring occasionally, until vegetables are soft, about 5 minutes. Add garlic and cook, stirring, 1 to 2 minutes. Add brown sugar and cloves. Stir until vegetables are well coated.
  2. Add broth and tomatoes; bring to a simmer. Cover pan, reduce heat to medium-low, and cook, stirring occasionally, 30 minutes.
  3. Remove pan from heat. Remove bay leaf and discard. Purée soup in a blender (working in batches) until smooth.
  4. Add salt and pepper. Slowly pour in half-and-half, stirring constantly.  Refrigerate until serving time.
  5. When reheating soup, do not to bring to a boil, or cream will curdle. If you plan to freeze soup, do so before adding half-and-half.

Recipe by Amy Sgarro, 




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