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)
- Heat the oil and butter over medium-low.
- Add the onion and garlic, and cook until softened.
- Add the flour and stir to coat.
- Add the stock, tomatoes, sugar and seasonings.
- Bring to a simmer.
- Reduce the heat, cover and simmer up to 40 minutes.
- Puree off the heat, either using a stick blender (easiest) or in batches in the blender (carefully).
- Reheat gently and garnish, if desired.
Notes: Adapted from a recipe in Fine Cooking.