It’s funny how your tastebuds mature as you get older. (Well, at least with some people… I still know some horribly picky adult eaters I guess.)
As a kid, I would run screaming when my Dad would try to feed us tomato soup, and that aversion continued well into my adulthood.
Thankfully, my journey into real food has broadened my horizons a bit, and I now eat a lot of things I would never have before– tomato soup being one of them.
I not only “like” this tomato soup, I crave it… I yearn for it all day long when I know I’ll be making it for supper that evening. It’s THAT good. My tomato-soup-hating-hubby will even begrudgingly eat it, although he won’t yet admit that he “loves” it. (His tastebuds are maturing slightly slower than mine…)
If you don’t have home-canned tomatoes at your disposal, just use two cans (14.5 oz each) of the store-bought version instead for your own little version of tomato soup heaven.
Creamy Tomato Garlic Soup
- 4 cups crushed or diced tomatoes (do not drain)
- 4 Tablespoons butter, coconut oil, or bacon grease
- 1/2 cup chopped onion
- 6 cloves of garlic, minced
- 3 Tablespoons flour (use your choice of white or whole wheat. I’m betting that even coconut flour would work in a pinch.)
- 3 cups whole milk OR half and half
- 3 teaspoons sucanat (or substitute 2 t. brown sugar)
- 1-2 tablespoons dried basil
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- Shredded Parmesan cheese (optional– for garnish)
Heat your oil of choice in a large stockpot, then add the onion and garlic and saute until tender. Stir in the flour and let it brown for about 2-3 minutes.
Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer.
Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally.
If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.)
Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.
This simple, real-food soup makes an excellent side to a hot grilled cheese sandwich. Or, serve it for supper on a wintery night alongside some chewy homemade French bread.
- • 4 cups crushed or diced tomatoes (do not drain)
- • 4 Tablespoons butter, coconut oil, or bacon grease
- • ½ cup chopped onion
- • 6 cloves garlic, minced
- • 3 Tablespoons flour (white, whole wheat.. even coconut flour in a pinch)
- • 3 cups whole milk OR half and half
- • 3 teaspoons sucanat (like this) (or substitute 2 t. brown sugar)
- • 1-2 Tablespoons dried basil
- • 1½ teaspoons sea salt
- • ¼ teaspoon black pepper
- • Shredded Parmesan cheese (optional-- for garnish)
- Heat oil in large stockpot
- Add onion and garlic
- Saute until tender
- Stir in flour and let brown 2-3 minutes
- Puree tomatoes in blender or food processor (Skip this step if you have hand/immersion blender) Place in separate saucepan, bring to a simmer
- Add sucanat, salt, pepper, and basil
- Pour in milk all at once
- Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken
- Stir in the heated tomatoes and allow flavors to meld 5-10 minutes, stirring occasionally
- Optional Step: If you have a hand blender, puree soup right in stockpot (unless you like chunky tomato soup, then just leave as-is)
- Adjust seasonings if needed
- Serve with a handful of shredded parmesan cheese on top
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