Easy Cream of Tomato Soup (Heinz Style Recipe)

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Easy Cream of Tomato Soup (Heinz Style Recipe)

This Easy Cream of Tomato Soup recipe is an absolute game changer. Despite the name, this Heinz soup dupe is actually made with milk not cream and although the method seems a little unusual, trust the process because the outcome is simply divine!

4.84 from 6 votes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings

Author Chloe

Equipment

Measuring Scales

Measuring Spoons

Measuring Jug - Large

Stick Blender or Jug Blender

Ingredients

100 g White Onions - 80g/¾cup prepared
1 tsp Vegetable Oil
1 tsp Sea Salt Flakes - plus more to taste
2 tbsp Water
500 g Cherry Tomatoes
2 tbsp Plain Flour (All Purpose)
500 ml Milk
2 tsp Sugar

Optional to Serve

Double Cream (Heavy Cream)
Fresh Chives - finely chopped

Instructions

Peel and dice 100g Onion - it doesn't need to be very fine but also not very chunky. Around ½cm/¼" dice is perfect.
Note: After taking off the top, bottom and skin, I ended up with around 80g/¾cup of diced onion.
Add the onion to a medium saucepan along with 2 tsp Vegetable Oil, 1 tsp Sea Salt Flakes and 2 tbsp Water.
Fry over a medium then low heat until the water has fully evaporated and the onions have softened. This will take around 5 minutes. Stir occasionally.
While the onions are cooking, prepare 500g Cherry Tomatoes by halving them. If they are especially large, cut them into quarters. Set aside for a moment.
Add 2 tbsp Flour to the onions and mix until all the flour is incorporated. Keep the pan over a lowish heat while you do this.
Add around a third of 500ml Milk to the pan.
Turn the heat up to medium and keep stirring until all the milk and flour have combined and there are no lumps of flour.
Add half the remaining milk and stir until fully incorporated again.
Add the last of the milk and continue stirring and heating until you have a lightly simmering sauce.
Add the prepared cherry tomatoes and 2 tsp Sugar.
Bring the soup back to a simmer, add a lid to the pan and allow to cook for around 10 minutes - until the tomatoes and onions are fully soft.
Note: if your tomatoes aren't especially ripe, this may take a few minutes more.
Pour the soup into a heatproof bowl or jug or blender jug. Make sure it is large enough to not spill when you blend.
Use a stick blender or regular blender and blitz until the soup is fairly smooth - this should only take a minute or so.
Sieve the blended soup back into the saucepan.
Use a spatula to push the soup through the soup, you should end up with just the tomato skins left in the sieve.
Bring the soup back up to a light boil. If you want the soup to be thinner, add more milk a little at a time until you are happy. If you want it to be thicker, allow it to continue simmering until as thick as you like.
Taste and add more salt if needed. Add a little at a time - you can always add more but you can't take it away.
Serve hot with a swirl of cream and sprinkle of chopped fresh chives if you wish.

Nutrition (Approx)