Recipe: Homemade Tomato Soup
Growing up, I was a huge fan of canned tomato soup combined with a grilled cheese sandwich. It was one of my favorite lunches. I have stopped buying canned soups over the last few years, primarily because they contain so many artificial ingredients. I still find myself craving a good bowl of tomato soup, though! When I was on a business trip last week, the hotel had grilled cheese and tomato soup on the menu and I couldn't resist. This tomato soup was so much better than the canned variety that I was finally inspired to try making my own and thought I would share this recipe with you. This is a very low fat tomato soup recipe and it can easily be converted to gluten free by using cornstarch instead of water. If you prefer a vegan option, just use rice milk or almond milk in place of the regular milk. Feel free to top it with whatever inspires you; I am a big fan of crackers but you could use a dollop of sour cream, a sprinkling of parsley, or whatever else sound good.
Homemade Tomato Soup Recipe
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 3/4 cup chopped carrots
- 3 cloves minced garlic
- 1 (4 ounce) can tomato paste
- 2 tablespoons all-purpose flour
- 28 ounces crushed tomatoes
- 2 cups vegetable stock
- 1 tsp ground pepper
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic salt
- 2 cups low fat milk
1. In a large stock pot, heat olive oil over medium heat. Add onions, carrots, and garlic and saute 3 to 4 minutes until onions are soft.
2. Add the tomato paste, flour, crushed tomatoes, vegetable stock, and seasonings. Simmer 5 to 10 minutes.
3. In small batches, puree the tomato soup until smooth. Be careful, it is hot!
4. Return the pureed soup to the stock pot and add 2 cups of milk. Simmer 15 minutes and serve.
What is your favorite kind of soup?
Diane Hoffmaster is a social media consultant. You can connect with Diane here:
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