Homemade Tomato Soup and Grilled Cheese Sandwiches

I've posted this recipe before - and most recently back on January 13th, which is the last time we had it.  This photo is really blurry because I was snapping a super fast picture of my soup before I ate it.

Earlier today I made a loaf of my daily bread and used that to make oven-baked grilled cheese sandwiches to go with the soup.  It was absolutely delicious and so perfect for a chilly night.

This is some butter, oil and dried minced onion.  Off to the side is a large can of tomato sauce, which I've put the dried basil and thyme into.  The small red cap is the top of the chicken base I used to make broth.

Baking soda, broth, flour and evaporated milk

Mixing in the evaporated milk.......


Warming through after the baking soda and sugar was added along with the milk

Homemade Tomato Soup

5 T butter
1 T oil
3/4 c sweet onion, diced  (Used 1/4 c dried, minced onion)

3-4  cups worth of fresh tomato puree (approximately) or crushed or pureed tomatoes in a can - 28 oz. (Used 28 oz can sauce, plus leftover tomato paste (about 1-2 oz. and an extra can of tomato sauce - about 12 oz.)
1/2 t dried basil 
1/4 t thyme
3 T flour
1 3/4 - 2 cups chicken broth (bouillon, homemade or canned)  (Used 1 1/2 - 2 T chicken base and 2 cups water)
1/4 t baking soda
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/thyme. 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.


I usually substitute what tomato products I have on hand or want to use up.  I mix and match amounts of fresh tomatoes, canned diced tomatoes, crushed, puree, sauce, paste... 






Print Friendly and PDF