Yeah, you know which kind of canned soup I’m talking about, don’t you?
I love it, but something about the high fructose corn syrup and ‘flavorings’ on the label turn me off.
Then there’s the fact that I had all these tomatoes that needed to be used and honestly, what better way than to make soup? And besides, I need practice making soup for all the soup I’ll be making this winter 😉
This can be an easy recipe or a more involved one and it can be creamy or brothy, depending on what you want. I made the more involved one since I had the time.
- 6 ripe tomatoes
- 1/2 onion
- clove of garlic
- 2 tbsp butter
- 2 tbsp flour
- 2 cups of milk (Creamy) or stock/water (Brothy) or a combination of both
For Roasted Tomato Soup – chop the tomatoes, drizzle with olive oil, salt and pepper and roast in the over for 30 minutes. Let them cool and puree them.
If you are running short on time, or just don’t feel like it – skip the first step and just puree the tomatoes.
Chop up the onion and garlic. Melt the butter and saute the onion and garlic for a few minutes until the veggies are soft. Add the flour to make a roux. Stir continuously for 3-5 minutes. Add the liquid and bring it to a simmer. Stir until it starts to thicken.
If you want a less chunky soup (and have the time), let the tomato puree drain in a colander over a bowl. You can help them drain by squishing them down into the colander. If you don’t care about chunky soup, just use the puree.
Once your base has thickened, add the tomato juice/ puree and stir. Taste and add salt and pepper as needed. I also added some Italian Seasoning, just because it’s good.
The best part about this recipe? You can make it and freeze in canned size portions to use in all those recipes that call for canned tomato soup!