Homemade Tomato Soup Just Like Mom Used to Make (With a Can Opener)

This is a very simple but very satisfying recipe for tomato soup that reminded me a lot of the Campbell’s tomato soup I used to eat as a kid — only better! A batch keeps for about a week in the fridge (I don’t recommend freezing), so this is a good soup to make on the weekend. With a grilled cheese sandwich, it makes a tasty lunch for a winter’s day.

Homemade Tomato Soup

Yields: 4-6 servings
Time to make: ~1 hour

What you need:

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 tbsp. flour
  • 2 cups chicken stock
  • 1 28-oz. can whole tomatoes with juice
  • 1½ tsp. sugar
  • herbs and spices to taste
  • salt and pepper to taste
  • desired garnishes: croutons, pesto, crumbled goat cheese, swirl of sour cream, chopped roasted red peppers or other vegetables (optional)
  1. Heat the oil and butter over medium-low.
  2. Add the onion and garlic, and cook until softened.
  3. Add the flour and stir to coat.
  4. Add the stock, tomatoes, sugar and seasonings.
  5. Bring to a simmer.
  6. Reduce the heat, cover and simmer up to 40 minutes.
  7. Puree off the heat, either using a stick blender (easiest) or in batches in the blender (carefully).
  8. Reheat gently and garnish, if desired.

Notes: Adapted from a recipe in Fine Cooking.

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