When I think about my childhood, I am always reminded of how my gramma, who lived on the farm, made soups from fresh ingredients. At home in the city, we often had canned and store bought soups because they were cheap and fast. Fresh homemade soups are delicious, especially tomato soup. Store bought canned soups are often loaded with sodium, preservatives, wheat flour, high fructose corn syrup, fillers, natural flavors, and an assortment of undesirable ingredients. While we are made to think that these canned soups are nutritious, homemade really is best because we can control the ingredients.
I often make homemade tomato soup every fall time when we harvest our many tomato plants but sometimes, I like to make homemade tomato soup in the early spring when our garden has not even been planted yet. I use fresh store bought tomatoes (or from the farmer’s market) or even canned diced tomatoes.
Let’s get to it!!
To start, I used diced tomatoes that I dumped into a roasting pan. Add chopped onion and garlic.
Roast for 2-3 hours. This enhances the flavor of the soup – I always roast my tomatoes first.
Blend or puree until smooth. If using this type of blender, be sure to cover and open slowly because it tends to splurt everywhere! Believe me!! I had a huge mess!
Once blended, add to a saucepan. Add a splash of wine (I used a rose I had on hand), and sugar which will help cut the acidity of the tomatoes. Add more salt and pepper if needed. Cook 20 minutes.
Add cream. Simmer for an additional 10 minutes before serving. Do not boil as the cream may curdle the soup.
Homemade Tomato Soup
2 – 28oz cans diced tomatoes (home canned or store bought but when using store bought be sure to read the ingredients, it should just be tomatoes) or 7 cups diced fresh tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1/4 cup wine – white or rose
1-2 tsp sugar, agave syrup or honey
1/2 cup cream or milk of choice
Roast tomatoes, onion, garlic, salt and pepper for 2 to 3 hours, covered, adding water if roasting pan goes dry. Let cool slightly.
Puree tomatoes. Pour into a pot and add wine and sweetener of choice.
Cook for 20 minutes, stirring occasionally. Add cream or milk. Stir and simmer an additional 10 minutes. Do not boil because cream may curdle in soup. Serve with grilled cheese, biscuits or fresh bread.
