Tomato Soup Recipe
My youngest son has inherited my love of food. I mean this kid loves to eat! He’ll try just about anything, as long as it isn’t “spicy” as he says. He came home from school recently requesting tomato soup. He had it at lunch and loved it. So, the next time I strolled through the soup aisle at the grocery store, I threw a can of Cambell’s Tomato Soup into the cart.
And then I got home and looked at his cute little face. I really like to cook and I have nothing against Cambell’s, but tomato soup is really easy to make. Didn’t his cute little mug deserve homemade soup? Shouldn’t I fill his belly with something made with love?
Instead of adding water to and then heating up the can of condensed soup, I went back to the grocery store and bought all the fix-ins for a homemade tomato soup recipe.
- 2 20 Ounce cans of peeled tomatoes
- 1 small onion (chopped)
- 4-6 Garlic Cloves
- 4 Tablespoons of olive oil
- 4 cups chicken broth
- 1/4 cup sherry
- 1/3 cup shaved parmesan
- A few handfuls of thyme
- 1/4 cup heavy cream
- Salt (to taste)
- In a pan, heat olive oil.
- Once the oil is sizzling, toss in onions, garlic, sherry, and thyme.
- Cook until the onions and garlic are soft.
- Add the broth, tomatoes, parmesan.
- Simmer on medium for a couple of hours.
- When the tomatoes are melty and soft, remove from the heat and prepare a blender.
- Blend until liquefied.
- Strain the mixture back into the pot. This will remove the seeds for a nice silky texture.
- Pour in the cream and simmer for a couple of minutes.
- Salt to taste.
- Find someone you care about and fill their belly with love! If you really love them, throw a hunk of garlic bread their way. It’s the best for dipping!