This homemade tomato soup recipe is great, served late in the gardening season. As the weather cools, you are looking for something to warm you up. As long as your garden is still producing tomatoes, this soup should be high on your list of things to make you warm on a cool fall day.
If you are looking for a recipe to make tomato soup like Campbell’s makes, this is not the recipe you’re looking for Rather, this hearty tomato soup recipe is a real winner!
Serves: 8
Did You Know? Tomatoes are native to South America. They were discovered in the 1600s and brought back to Europe. Why, that means before the 1600s, there was no tomato-based pizza or spaghetti sauce in Italy.
1/2 cup butter or margarine
2 Tablespoons salad oil
3 pounds ripe tomatoes, peeled and quartered
1 large onion, peeled and sliced thin
2 tablespoons fresh basil, chopped
2 teaspoons fresh thyme, chopped
3 tablespoons tomato paste (fresh or canned)
1 teaspoon sugar
1/4 cup all-purpose flour
4 cups chicken broth
1 cup cream
Salt and pepper to taste
Fresh chives, chopped
Crackers or soup croutons (optional)
In a large skillet, melt butter and salad oil.
Add onions and caramelize(cook until soft and translucent).
In a large pot or kettle, add tomatoes, caramelized onions, herbs, tomato paste, and sugar.
Simmer for 10 – 15 minutes.
Add 3 cups of chicken broth, and simmer for another 10 minutes.
Mix flour with 1 cup chicken broth. Slowly add into the soup, while stirring.
Simmer for 30 minutes.
Allow to cool and use a sieve or a blender to puree until smooth.
Reheat soup.
Blend in cream.
Add salt and pepper to taste.
Pour hot into bowls.
Sprinkle some fresh chives on top and serve hot.
Serve crackers or homemade soup croutons on the side.
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