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Tomato Soup Recipe

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This recipe for Tomato Soup is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons unsalted butter
1/2 large onion, cut into large wedges
1 (28-ounce) can tomatoes, we use whole peeled, unsalted OR 4 cups chopped fresh tomatoes
1 1/2 cups water or low-sodium chicken stock
3 cloves of diced garlic (more or less to taste)
1 teaspoon kosher salt, or more to taste
Optional: half and half, milk, or greek yogurt
Directions:
Directions:
Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, garlic, water, can of tomatoes with their juices, and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

Blend the soup — it doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot.

Add optional half and half, milk, or greek yogurt when you're ready to eat for a creamier soup.
Personal Notes:
Personal Notes:
I like to make a triple batch and freeze excess in quart mason jars. Great portion to take out now and then so you don't have to eat all that soup at once, but get many future meals for your effort.

 

 

 

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