Homemade Tomato Soup

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A great soup to make and freeze!

Ingredients
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped (NOTE our large, fresh cloves are much stronger!!)
  • 1 teaspoon chopped fresh thyme or parsley
  • 3 pounds of tomatoes, preferably plum/sauce tomatoes or a mix of sauce and slicing tomatoes–Cut into 1-inch chunks
  • 4 cups chicken broth or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
Directions
  • Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  • Stir in tomatoes with their juice. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes or until tomatoes start to lose their form.
  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and salt and peppers.
Credit:

from Eating Well, March/April 2011.

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