Best Ever Tomato Soup

small black bowl of tomato soup with grilled cheese on wood board

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  • ½ pound butter, 2 sticks
  • 2 large onions, cut into 1/4-inch dice
  • ½ cup all-purpose flour
  • 4 28-ounce cans diced tomatoes
  • 1 ¼ cups chicken brot
  • ¼ cup sugar
  • 1 tablespoon salt
  • ¾ teaspoon freshly ground black pepper
  • ¾ cup heavy cream
  • 2 tablespoons honey


  1. In a large heavy pan like a Le Creuset, melt the butter and add the onion. Sauté for about 20 minutes until very soft. They will become a golden color.
  2. Add in the flour and stir for three minutes making sure not to brown.
  3. Add the tomatoes (undrained), chicken broth, sugar, salt, and pepper.
  4. Raise the heat to medium and bring to a boil, then lower heat and let simmer for 30 minutes.
  5. Blend with a stick blender until smooth and then add the heavy cream and honey and blend again.


We used bone broth over chicken broth beacuse it’s what we had on hand. You could use half-and-half over heavy cream if you prefer. This is a simple recipe, but it’s absolutely delicious and has a lot of depth in flavor for its short list of ingredients.