Creamy Tomato Soup

Posted on | May 19, 2011 | No Comments

  • 4 tablespoons coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 tablespoons whole wheat pastry flour
  • 2 28-oz. can crushed tomatoes
  • 3 cups beef bone broth
  • 1 cup heavy cream
  • Salt and pepper to taste


Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook until soft, about 2 minutes. Add flour & stir to blend.

Add undrained tomatoes and broth to saucepan. Turn heat to medium-high and bring to a boil. Stir constantly until slightly thickened.

Transfer soup to a blender in batches and puree until smooth. Return soup to pan, stir in cream and cook over low heat, until heated through. Do not bring soup back to a boil. Season with salt and pepper to taste.

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The peanut gallery ratings on a scale of 1-10, 10 being da-bomb-diggety:

  • Hubba gave it a 8-9
  • 14 year old said 10
  • 11 year old said 9.9
  • 7 year old just scrunched up his nose & tried not to swallow it (but I’m used to that!!!)
  • Mom gives it an 8.5

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