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Creamy Tomato Soup (Silky, One-Pot & Immersion-Blended)

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A cozy, silky creamy tomato soup made in one pot with whole peeled tomatoes for bright flavor, a light blond roux for body, and an immersion blender for that ultra-smooth finish. Weeknight simple, restaurant-luxe.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

  • 3 Tbsp unsalted butter

  • 1 cup onion, diced

  • 3 Tbsp all-purpose flour

  • 5 cups chicken stock (use low-sodium)

  • 56 oz whole peeled plum tomatoes, with juices (2 × 28-oz cans)

  • 1 tsp dried thyme

  • 1/2 tsp dried dill

  • 3 Tbsp heavy cream (chilled if possible)

  • 1 pinch sugar

  • 1/2 tsp kosher salt, plus more to taste

  • 1/4 tsp freshly ground black pepper, to taste

Instructions

  1. Melt & Sauté: In a large pan or Dutch oven over medium-high heat, melt butter. Add diced onion and a small pinch of salt; sauté 5 minutes until translucent and sweet.

  2. Build a Blond Roux: Sprinkle in flour and stir constantly for 5 minutes until lightly blond and toasty (not brown).

  3. Add Stock & Thicken: Gradually whisk in chicken stock to avoid lumps. Bring to a gentle simmer and cook about 10 minutes, whisking occasionally, until slightly thickened.

  4. Tomatoes & Herbs: Add whole peeled tomatoes with their juices, thyme, and dill. Reduce heat to medium-low; simmer uncovered 45 minutes, stirring every 10 minutes.

  5. Purée Silky-Smooth: Turn off heat. Blend directly in the pot with an immersion blender until perfectly smooth (or leave some texture for rustic style). Keep the blender head submerged to prevent splatters.

  6. Finish & Balance: Return to low heat. Stir in heavy cream, sugar, salt, and pepper. Taste and adjust: more salt for depth, a touch more sugar if acidic, or a splash of stock if too thick. Serve hot.

Notes

  • Ingredient note: Whole peeled plum tomatoes taste brighter and less metallic than pre-puréed sauces; the immersion blender gives a smooth finish without extra dishes.

  • Equipment: Cutting board, chef’s knife, measuring cups & spoons, immersion blender, large pan or Dutch oven.

  • Make it vegetarian: Swap chicken stock for vegetable stock.

  • Ultra-silky option: Strain through a fine mesh sieve after blending.

  • Storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently; whisk in a splash of stock if needed.

  • Serving ideas: Pair with grilled cheese, garlic croutons, or a drizzle of basil oil.

  • Author: Amber
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 520 kcal
  • Sugar: 7 g
  • Sodium: 820 mg (approx.)
  • Fat: 25 g (approx.)
  • Saturated Fat: 14 g (approx.)
  • Unsaturated Fat: 10.5 g (approx.)
  • Trans Fat: 0.5 g (approx.)
  • Carbohydrates: 57 g
  • Fiber: 2 g
  • Protein: 21 g
  • Cholesterol: 85 mg (approx.)

Find it online: https://ambersbridal.com/creamy-tomato-soup-silky-one-pot-immersion-blended/