I’ve tried making my own tomato soup before, and well, it just didn’t go as planned. I love a good tomato soup, and for some reason, homemade varieties end up tasting like blended vegetable soup. Not quite tomato-y enough. You know? As the weather has started to turn cooler, I decided it was time to try making tomato soup from scratch once again.
Wouldn’t you know it? The most simple/easy/cheap recipe for tomato soup that I came across is the BEST. It definitely rivals Panera Bread or Corner Bakery (which are two of my favorites). And lucky for you, you probably have most of the ingredients already on hand. Especially if you have an over producing tomato crop or a basil plant on your patio. Trust me, this soup may look simple but it is ideal in taste and texture!
2 – 28 oz cans of diced or crushed tomatoes (you could dice your own tomatoes if you want to use fresh, just make sure to include all the yummy juices!)
1 – 14.5 oz can of chicken broth (or use homemade: less salt and more yum!)
18 – basil leaves, chopped
1 cup – whole milk
3 TBS – butter
1 – small yellow onion, chopped
salt/pepper to taste
Melt the butter over medium-high heat in a stockpot. Saute the onions in the butter until golden. Add the tomatoes and chicken broth. Bring to a boil, then simmer for 10 minutes. Add the basil and milk, stir. Use an immersion blender to reach desired consistency (or transfer to a regular blender in small batches). Add salt and pepper to taste. Enjoy!
I love to make a whole meal out of my tomato soup. It always pairs nicely with a grilled cheese sandwich (even Parker loved dipping his sandwich into his soup). Another fun way is to make the soup into a base for chips, sour cream, cheddar cheese, and green onions. Anyway you eat it, tomato soup is the perfect way to start off the Fall season!