Cream of Tomato with Lemon

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Preparation time:
Cooking time:

Serves: 6

Dietary guidance: v 


2 cans 28 oz each whole tomatoes, packed in juice
2 tbs unsalted butter
1 cup chopped onion
2 tbs flour
2 cups chicken broth
1/4 cup dry white wine
1 tbs tomato paste
1 tbs lemon juice
1 tsp sugar
1/2 tsp salt
3/4 cup heavy cream


HEAT OVEN TO 450°. Line jelly roll pan with foil. Drain tomatoes, reserving juice. Place in single layer on pan. Roast tomatoes 30 min. Remove foil. Halve tomatoes. In saucepan, heat butter. Add onion, saute until softened. Remove from heat. Stir in flour. Return to heat, whisk in broth. Stir in 2 cups reserved tomato liquid, wine, tomato paste, lemon juice, sugar, and roasted tomatoes. Simmer 10 min. Puree soup in food processor. Return to saucepan. Season with salt. Heat over low heat, stir in cream and serve. CRACKERS OR BREAD GO GREAT WITH THIS SOUP.

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