Creamy Tomato Soup with Half & Half
A smooth, velvety tomato soup built on a butter and flour roux, enriched with half and half cream. Sweet tomatoes are balanced with Worcestershire sauce and fresh basil for a comforting bowl that works as a starter or light lunch. This homestyle version skips the heavy cream and adds sugar to round out acidity, making it approachable and satisfying. Serve with crusty bread or grilled cheese.
Ingredients
- 2 14.5 ounce can diced tomatoes
- 2 tablespoon butter
- ½ cup onion, finely chopped
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cup half and half
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- fresh basil, chopped leaves(optional)
Instructions
- 1
Process canned tomatoes in food processor until finely chopped.
- 2
Melt butter in saucepan over medium heat until sizzling; add onion and cook 4-6 minutes until softened.
- 3
Stir in flour, salt, and pepper; cook 1 minute until smooth and bubbly.
- 4
Whisk in half and half; continue cooking 8-10 minutes, whisking occasionally, until thickened.
- 5
Stir in tomatoes, sugar, and Worcestershire sauce; cook 5-7 minutes until heated through without boiling.
- 6
Ladle into bowls and top with fresh basil if desired.
Tips
Whisk the roux and cream constantly to prevent lumps and ensure silky texture throughout.
Avoid boiling after adding cream to prevent curdling; simmer gently for best results.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe container; thaw overnight in refrigerator before reheating.
Prepare through step 4 and chill up to 1 day. Reheat gently over medium-low heat, whisking occasionally, before adding tomatoes and finishing.
Ladle into bowls with crusty bread, grilled cheese sandwich, or paired salad. Garnish with basil, croutons, or crispy bacon bits.
Common Mistakes
Do not skip the roux step; it prevents lumps and creates proper body.
Do not boil after cream is added; high heat causes separation and breaks emulsion.
Do not over-process tomatoes; chunky texture adds character.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Use 4-5 medium tomatoes, blanch and peel, then process. Fresh tomatoes yield more liquid; increase cooking time to reduce excess moisture before adding cream.
What if I don't have Worcestershire sauce?
Substitute soy sauce at 0.5 teaspoon for umami depth, or omit and add 0.5 teaspoon red wine vinegar for tang. The soup remains balanced without it.
How long does homemade tomato soup keep?
Refrigerated in airtight container, 4 days maximum. Freezes well up to 3 months. Thaw overnight in fridge before gentle reheating on stovetop to preserve texture.