There is something you should know about me. I’m a campbells tomato soup lover. I’ve tried lots of homemade tomato soups before and some of them are really great (like my roasted tomato soup), but time consuming or based on seasonal freshness, some of them are more specialty soups (like my tomato basil parmesan) and others just fall a bit short of my mark.
In all of my tomato soup trying, I had yet to find a great, go-to, staple kind of recipe. So, I kept
“pinning” yet another tomato soup recipe.
This soup completely meets my expectations for what tomato soup ought to be.
1. It’s pretty easy (and actually, could be really easy to make in a pinch using onion flakes or onion powder instead of fresh onions). Also, it would be just as easy to double or triple a batch to make some for the freezer.
2. It uses canned tomatoes, which means I can have the same, great-tasting soup in the winter, and not only in the summer, when I’ve got fresh, ripe tomatoes. Consistency is definitely a must for me.
3. It has a nice, mild flavor. It’s not too tangy or too sweet. (For spice lovers, you could definitely add some crushed red pepper or just extra black pepper.)
4. It uses ingredients that I almost always have on hand. (This is important for a meal in a pinch!)
If I haven’t sufficiently convinced you of the reasons you need to make this recipe, just try the soup for yourself. That should be convincing enough. And here’s another convincing reason:
Just look at those sweet faces…they’re just begging you to try this soup. (Actually, they’re waiting patiently for their soup to be ready. Well, not-so-patiently waiting…baby girl never waits patiently for food.)
- 1 Tablespoon unsalted butter
- 1 medium onion, diced
- 3 cans (14.5 ounces each) diced tomatoes
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 bay leaf
- 1 teaspoon brown sugar
- 2 Tablespoons tomato paste
- 2 Tablespoons white whole wheat flour
- ¾ cup chicken broth
- ½ teaspoon baking soda
- ½ cup half and half
- pepper to taste
- Melt butter over medium-low in large pot. Add diced onion and cook until tender.
- Meanwhile, open 3 cans of diced tomatoes and drain the juice into a cup (don't discard the juice!). Once the onions are soft, add the drained tomatoes, bay leaf, and brown sugar. Cook for about 10 minutes, or until most of the excess tomato juice is gone.
- Add in the tomato paste and flour and cook, while stirring constantly for about 2 minutes. Add in chicken broth, reserved tomato juice, fire-roasted tomatoes, and baking soda. Bring to a boil, then turn heat to low and simmer for 5 minutes, or until ready to eat. Remove the bay leaf, and puree soup using an immersion blender. (Or process in batches through your blender.) Add in the half and half and heat through. Season with pepper to taste.