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 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.
Thick & Creamy Tomato Soup
- 4 cups crushed or diced tomatoes (do not drain)
- 4 Tablespoons butter, coconut oil, or bacon grease
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 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 celery 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 sandwhich. Or, serve it for supper on a wintery night alongside some crusty homemade bread.
This post is a part of Frugal Days Sustianable Ways, The Better Mom
About Jill Winger
WAIT! Make it even better by roasting the tomatoes before you puree! Just spray a cooking sheet with cooking spray. Mix halved tomatoes and a teaspoon of olive oil in a bowl and place them on the cooking sheet. Sprinkle with balsamic vinegar. Cool 375 for 15 minutes. YOU WONT BELIEVE HOW MUCH TASTIER THE SOUP IS!
Oh Kelly– YUM! I’m totally trying that!!
Roast the “canned” halved tomatoes? or fresh? (I’m guessing you still reserve the liquid for the soup?)
I, too, crave tomato soup, however, just recently I’ve learned I’m sensitive to cows milk. Have you heard of anyone using almond milk as a substitute? I suppose I could try it myself this weekend and let you know how it goes
I haven’t personally tried that, but I imagine it would work just fine. Let me know how it goes!
I did make mine with unsweetened almond milk this weekend. It was creamy and wonderful however, I may need to tweak it just a bit because it was a little too sweet. Even unsweetened almond milk has just a hint of sweet to it anyway. Next time, I’ll either use plain soy milk OR I’ll just reduce the brown sugar amount. It was still VERY good though and I’ll definitely make it again. I told my mother I won’t do canned tomato again. This was pretty easy and I’m JUST beginning to really cook.
Good to know about the almond milk. Glad you enjoyed it– it definitely beats the canned stuff!
I make a similar version, only I can mine and then just pop open a quart and while it is warming make grilled chesse sandwhiched (or toasted cheese sandwhiches which ever you perfer) Great fast dinner!
I made mine with grilled muenster. Super-fab!!!
Oh Yum!
Yum! Totally pinning.
Thanks lady!
Got this in my email this morning and immediately decided to make it for lunch-eating some now, delicious!!
Pinned so I remember where I got it from!
Wow Lisa– you’re fast!
Thanks for the pin, too!
I am so relieved to learn I am not the only person with an aversion to tomato soup. My husband teases me constantly about it. I will have to give this recipe a try
We love tomato Basil soup at our home– so great this year with our own home grown heirloom tomatoes!!!! Thanks for your recipe!!!!!
Yum Sonda! Wish my crop of heirloom tomatoes had been better this year.
Oh my goodness!!! This sounds soooo amazing. Pregnant and recipe surfing is a dangerous combination!
I hear that! I would literally drool on the keyboard when I was pregnant and surfing Pinterest. hehe.