I made this tonight (it’s still Monday) and it was absolutely delicious. It filled one of my larger pots and is now sitting in a Rubbermaid container. One bowl was quite filling – there’s probably enough for another four meals.
I love tomato soup. It’s always been a favorite. Maybe because my mom used to make it for me when I was sick. That and chicken noodle soup. Tomato soup is so versatile and you can add just about anything to the base to spice it up.
Last night (Sunday), I couldn’t sleep and got a burst of energy around one in the morning. I’m sure my neighbour really hates me for that reason down below me. I had a pound of tomatoes that I needed to use up as the skin was starting to turn hard and “leathery”. I hopped onto youtube and looked up how to make purees and was surprised at how easy the process was.
What you need:
- 1 pound of tomatoes (or six vine tomatoes – you can use more). Remove the stems, vines and seeds if desired. Slice tomatoes about 1 inch thick slices.
- 1 tbsp of unsalted butter
- 1 tsp garlic, salt, black pepper, 1 tsp each of thyme, oregano, parsley.
- Optional: for added spice, you can use chili flakes, or something like Cajun pepper
In a large pot, melt the butter – about 1 tablespoon and add some minced garlic. You can add onions at this point but I skipped it this time. Add in some spices – I used about 1 teaspoon of salt, black pepper, thyme, oregano and parsley. Stir well. Cover pot and cook on medium high for 5-10 minutes – or until tomatoes are fully cooked.
Note: you can peel and remove the seeds from the tomatoes, but I skipped this part too – because, lazy.
Let the tomatoes sit for about ten minutes to cool. You can use an immersion blender or a stand-up blender to blend the tomatoes into a nice puree. Careful not to mix too much.
Because it was so late at night, I left the puree in the mixer glass and stored it in the fridge overnight. I added a little bit of lemon juice for something different.
Note: if you don’t have fresh tomatoes, you can use canned or stewed.
What you need:
- 2 cups of milk OR 1 cup of milk and 1/2 cup of heavy cream
- 1 tablespoon of butter
- 2 tablespoons of All Purpose Flour
- 2 tablespoons of Hunts tomato paste
- 2 cups of your favorite pasta noodles (rotini, shells, macaroni, elbow pasta)
- Your choice of spices
I used my rice cooker to cook the pasta while working on the soup base. This made the process go a lot quicker. For this recipe, it works best to add in the pasta last.
In a large pot, melt the butter on medium-high heat. Add in the milk and cook until it boils – stirring constantly. Add in the flour and stir or whisk constantly until the mixture thickens. Cooking times may vary. Careful not to let the milk burn. For a thicker sauce, add in more flour.
Add in the tomato paste and stir well. Once the base has thickened to your liking, add in the puree mixture. Stir or whisk constantly to prevent the soup base from burning.
Add in the pasta, turn the heat up to bring the soup to a boil. It’s a good idea to stir occasionally so it doesn’t burn on the bottom of the pot. You can add in some frozen vegetables here like corn, peas or beans. I used frozen corn and tossed in some more parsley.
Add in your spices – you may want to have a bit of taste here. Use whatever spices you love in your soups.
Once the soup is finished, cover with the lid and let sit for a few minutes. While the soup is cooling, you can shred some cheese for the topping!
Serve this delicious soup with scones or biscuits – or make a delicious grilled cheese sandwich. This is my go-to recipe for cold fall days like it was today – it even rained – in September. It was so cold!
If you try this recipe, let me know how it turned out!
- Creamy tomato and vegetable soup (a winner)
- Barley and vegetable soup
- Pastrami and grilled cheese sandwich