Monday, February 1, 2016

Homemade Tomato Soup

Soup season. Yes.

I made this a few nights ago, then realized that I had not shared it here yet.

It's quick and easy and delicious. Once you start making it yourself, I promise you won't go back to the canned stuff.  Makes six hearty servings. We eat it with grilled cheese sandwiches. Of course.

When tomatoes are in season, or if you're lucky enough to be in an area where fresh ones are available year round, use them instead of the canned tomatoes here in the recipe. If you're ambitious enough to make your own puree too, do it. You won't be disappointed.

Homemade Tomato Soup
- 1 large can of tomato puree
- 2 cans of petite diced tomatoes, drained
- 3-4 cups of chicken stock
- 1-2 cloves of garlic, minced
- 4 tbsp butter
- 1 cup milk
- cornstarch
- basil, fresh or dried
- 1 tsp sugar
- bay leaf
- salt and pepper to taste

Saute the garlic in butter in a large stockpot until it becomes fragrant. Add tomato puree, diced tomatoes, and chicken stock. Bring to a boil, then turn down to simmer. Add in sugar, one bay leaf and a handful of fresh chopped basil or a heaping tablespoon of dried basil. Allow it to simmer for about 20 minutes.

Measure out a cup of milk and mix into it 1-2 tbsp of cornstarch. Stir it until completely dissolved, then slowly add it to soup mixture while whisking so that no chunks form. Allow soup to thicken slightly, then remove bay leaf and serve. Add salt and pepper as desired for taste (amount of salt will depend on the stock you use).

I do toss Sriracha in my bowl as well, because Sriracha.

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