The weather is turning colder now. There’s definitely a chill in the air, and on a cold night this is the perfect cozy dinner. I have never made tomato soup before, but had pleasant memories of the red and white can. I might have thought it would be difficult to make or time consuming, but this recipe is so simple.
If you’re craving soup in the summer, you could make this with juicy, red, ripe tomatoes from your garden. But this time of year, it’s best just to use to canned. They were picked at their peak and all that yummy goodness of perfectly ripe tomatoes is preserved for you. And, it also makes this soup super easy to put together. I read that the baking soda keeps the milk from curdling, and it certainly worked. I also used my new immersion blender that my sweet husband picked up for me a little while ago to make the roasted garlic and potato soup. It worked great, really great, and I think this might be the beginning of soup making winter for me.
The perfect accompaniment to a hot bowl of home made tomato soup? A grilled cheese. I used fresh, crusty white bread, soft butter, marble and Havarti cheese. It didn’t disappoint.
This recipe is adapted from foodness.com
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp butter
- 1 small onion
- 2 tbsp flour
- 2 cups milk
- 1/4 tsp baking soda
- 1 large can tomatoes
- 3-4 tsp sugar
- salt to taste
- Cook the onions in the oil and butter in a large pot over medium heat, until softened and translucent.
- Add the flour to the pot and cook for a minute or two.
- Add in the milk, and whisk until smooth.
- Add in the baking soda, tomatoes and sugar.
- Simmer for 10 minutes, and blend with an immersion blender. Add salt to taste, and enjoy!
With a bowl of home made tomato soup and a grilled cheese, life really is a party!