Thick & Creamy Tomato Soup
  • • 4 cups crushed or diced tomatoes (do not drain)
  • • 4 Tablespoons butter, coconut oil, or bacon grease
  • • ½ cup chopped onion
  • • 4 cloves garlic, minced
  • • 3 Tablespoons flour (white, whole wheat.. even coconut flour in a pinch)
  • • 3 cups whole milk OR half and half
  • • 3 teaspoons sucanat (like this) (or substitute 2 t. brown sugar)
  • • 2 Tablespoons dried basil
  • • 1¼ teaspoons sea salt
  • • ¼ teaspoon black pepper
  • • Shredded Parmesan cheese (optional-- for garnish)
  1. Heat oil in large stockpot
  2. Add onion and garlic
  3. Saute until tender
  4. Stir in flour and let brown 2-3 minutes
  5. Puree tomatoes in blender or food processor (Skip this step if you have hand/immersion blender) Place in separate saucepan, bring to a simmer
  6. Add sucanat, salt, pepper, and basil
  7. Pour in milk all at once
  8. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken
  9. Stir in the heated tomatoes and allow flavors to meld 5-10 minutes, stirring occasionally
  10. Optional Step: If you have a hand blender, puree soup right in stockpot (unless you like chunky tomato soup, then just leave as-is)
  11. Adjust seasonings if needed
  12. Serve with a handful of shredded parmesan cheese on top
Makes an excellent side to a grilled cheese sandwich or alongside some crusty homemade bread.
Recipe by The Prairie Homestead at