1/2-1cupheavy cream, depending on how creamy you like it
Heat olive oil and butter in large Dutch oven on medium-high heat. Saute onion for about 5 minutes, then add garlic. Sauté for thirty seconds then add flour and stir until well-blended. Cook onions with flour over medium heat for about 5 minutes, stirring constantly.
Slowly pour in tomatoes, tomato paste, and chicken stock. Add sugar, bay leaf, herbs, red pepper flakes, salt and pepper. Bring to a boil then turn down to a simmer. Stir occasionally to keep from sticking. After 45 minutes, stir in the cream and simmer for 15 more minutes. Remove bay leaf. At this point, you can use an immersion blender to partially puree the soup if you like it smoother.
Season with additional salt and pepper to taste. Serve warm with freshly grated Parmesan cheese and croutons.
Best Pro Tips for Homemade Tomato Soup:
Use a non-reactive pan so the acid from the tomatoes doesn't cause a metallic taste. Non-reactive pans would include stainless steel or enameled cast iron which is my favorite. Stay away from aluminum or copper for this recipe.
If it's summer and you have access to good fresh tomatoes, you can certainly substitute for the canned. You might need to add a little tomato juice as well.
Fresh herbs will work in this recipe, although I would probably still add a little of the dried as well.
When adding the red pepper flakes and the cream, start with the smallest amounts and then taste, adding more if needed.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.