Mr. Husband had surgery yesterday and today I was determined to make some sort of hot, healthy soup for dinner. I was craving tomato soup and it just so happens our regular, go-to tomato soup is perfect for using food storage items because it uses canned tomatoes and canned milk anyway!
We've been making this one for years and it's a favorite. You can play with the amount of onions a bit, and you can add extra tomato if you wish. This is awesome with evaporated milk but you could use cream or half and half if you wished. I've made it in the past with regular milk as well although I used a little more flour to thicken.
Homemade Tomato Soup
1 T oil
3/4 c sweet onion, diced
3-4 cups worth of fresh tomato puree (approximately) or crushed or pureed tomatoes in a can - 28 oz.
1/2 t dried basil or about 1 teaspoon fresh, diced
3 T flour
1 3/4 - 2 cups chicken broth (bouillon, homemade or canned)
2 T sugar
12 oz. evaporated milk
salt and pepper to taste
In
a large saucepan, heat the butter and vegetable oil over medium heat.
Add the onion and sauté until soft and translucent. Add
the tomatoes and basil. Simmer about 10 minutes.
Combine the
flour into the broth and whisk or beat with a fork until smooth. Add to the soup,
stirring constantly. Simmer on low 10-15 minutes. Add the baking soda, sugar, milk and salt and pepper. Heat through and serve.
*Note: If you are using fresh tomatoes, plunge them into a
pot of boiling water for 1 minute, then into cold water and slip the
skin off before chopping up and adding them to your blender to puree.
If you are using canned, diced tomatoes you have the choice of blending
them smoother OR leave them chunky for a soup with body. If you are
using puree from a can, no need to use a blender at all.
