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How To Make Creamy Tomato Soup

Meghan Splawn
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Carrot, medium

1

Celery stalk, medium

2 cloves

Garlic

1 28 ounce can

Tomatoes

1

Yellow onion, large

2 cups

Chicken or vegetable broth

1 tbsp

Tomato paste

1/4 cup

All-purpose flour

1/2 tsp

Kosher salt

4 tbsp

Butter, unsalted

1 cup

Heavy cream