15 Minute Cream of Tomato Soup

15 Minute Tomato Soup

Here is my latest version of an American classic comfort food. It’s fast, It’s yummy, and it’s easy to make. I hope you like it.

15 Minute Cream of Tomato Soup

1 tablespoon oil or butter

1 tablespoon minced shallots

1 tablespoon flour

1 14.5 ounce can of diced tomatoes

14.5 ounces milk

1/2 vegetable bullion cube or chicken bullion

Salt and ground white pepper to taste

In a one and a half to two quart pot saute shallots in oil on medium low heat until soft, about 3-5 minutes. Be careful not to brown the shallots. Add flour and cook for another 3 minutes stirring often. Add tomatoes, milk, bullion, and turn up the heat to medium high stirring constantly. When soup starts to simmer turn off heat. If you want a smooth soup blend with an immersion blender and strain. You can also use a table top blender.

Note: You can add 1/2 teaspoon dried basil for a nice tomato basil soup.

This soup doesn’t have to be blended if you don’t mind a chunky tomato soup.

I like to use organic tomatoes for this soup.