There is nothing better than a bowl of warm tomato soup and grilled cheese on a rainy Autumn day. Especially when it’s homemade! As this blog is all about cooking from scratch, there’s something you should know about canned soup: It’s not always so good for you! (I know, I was surprised by that myself). But, the truth is, soup SHOULD be good for you. It’s the ultimate comfort food when you’re sick, or on a chilly day. The problem with the name brand condensed tomato soup, is that it’s processed, so packed full of sodium, and the third ingredient on the list is high fructose corn syrup! Is that really necessary? I don’t think so!!
My homemade tomato soup recipe will take you under 20 minutes-less time than it’d take to pick up a can at the store and dump it in a saucepan. The flavors are incredible, and you will know a new meaning to tomato soup! You can even start adding herbs and spices that you like. Fresh basil? Incredible!
Always pressed for time? I like to make big batches of soup and freeze it in individual serving containers, so that everytime we need soup, we just grab and go! What could be easier than that? Homemade soup at your fingertips, and ready in an instant.
Homemade Tomato Soup
What You’ll Need:
+ 1 large onion, finely chopped
+ 2 cloves garlic, minced
+ 28 ounces crushed tomatoes
+ 4 cups chicken (or vegetable) stock
+ salt and pepper, sage to taste
+ 1/2 cup cream
+ 1 cup cooked rice (optional)
Heat a drizzle of olive oil in a heavy pot (such as a dutch oven). Cook onions on medium heat, until soft. Add garlic and cook for 1 minute. Add tomatoes and chicken stock. Season with salt, pepper, and sage. Bring to a boil, and simmer fo 10 minutes. Puree with a stick blender or regular blender. Add cream and rice (if you’re using it). Cook for 5 more minutes. Serve. I made garlic grilled cheese to serve with mine. Oh yum!!
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