Homemade Tomato Soup

I think I’ve mentioned several times on the blog that I absolutely cannot stand condensed, canned tomato soup. It’s nasty. I have never liked it–As a kid, I’d rather have gone hungry than eat it (kind of like my feelings towards Manwich, or Sloppy Joes in general). The same can be said for grilled cheese. I have NEVER liked American cheese, and with my apologies to the folks at Kraft, think Kraft singles are among the grosser foods out there. Of course, that being said, grilled cheese and tomato soup happens to be one of the bambino’s favorite meals, and one of the few vegetarian dishes I can get Jay to eat without complaint! So what do I do? Make Homemade Tomato Soup.

Homemade Tomato Soup - TramplingroseIt does require a bit of prep work, but it’s not as intimidating as you might think. And it’s SO much better than the canned stuff!

Homemade Tomato Soup - TramplingroseI’m still working my way through a bunch of tomatoes I got from a coworker back in the fall–I blanched, peeled, then froze them all. It’s been nice, since for this particular soup, I just needed some pantry staples to make it.

Homemade Tomato Soup - TramplingroseI made some homemade garlic toast to go alongside, rather than grilled cheese. I thought about making homemade croutons to serve on top, since I didn’t have crackers, but figured garlic toast was good enough.

Homemade Tomato Soup - TramplingroseThe bambino told me he’d rather have had grilled cheese, and didn’t like the garlic toast. Oh well. He got a sandwich the next day for lunch, so he was happy. I was happy the soup made leftovers!

Homemade Tomato Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 6 large ripe red tomatoes, peeled
  • 1 medium yellow onion, diced
  • 2 large russet potatoes, peeled and cubed
  • 2 garlic cloves, peeled
  • 2 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 4 C chicken broth
  • 1 Tbsp. half & half or light cream
  • 1 Tbsp. sour cream
  • Salt and freshly ground black pepper
Instructions
  1. Place the tomatoes, onion, potatoes, garlic, thyme, parsley, and chicken broth in a large pot. Bring to a boil over high heat, reduce heat to medium-low, and simmer, stirring often, until vegetables are soft, about 30 minutes.
  2. Remove the sprigs of thyme and parsley. Puree the soup either using an immersion blender or regular blender. Strain through a fine-mesh sieve back into the pot and keep warm over low heat.
  3. In a small bowl, whisk together the half & half and sour cream, then stir into the soup.
  4. Season with salt and pepper before serving.

You’ll no doubt notice the little white blobs in the soup photos…I realized after the fact that sour cream doesn’t exactly melt, so there were chunks of it throughout the soup. I updated the recipe to reflect the fact that in hindsight, I should’ve whisked the sour cream and half & half together. Derp. Still, even with that minor screw-up, the soup was still good. And since I’m one of those weirdos who eats soup year-round (yes, even in summer!), I will be making this again and again. I can’t wait until we have fresh tomatoes from our garden!

Don’t forget–There’s still time left to enter my Food Should Taste Good giveaway for a free bag of chips!!

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