I made this last night, improvising between a handful of recipes I found online.
We’ve gotten tired of our old tomato soup recipe, so I’ve been on the lookout for a new one. Someone said at dinner: “This is good. It actually tastes like tomatoes, not like red water.”
Well, good. I’m sorry for all those past batches of soup you’ve had to endure.
(the main difference was that this recipe uses crushed tomatoes instead of equal parts tomato juice and broth)
I didn’t follow measurements or a recipe while I was making this, so I’m going to try to write it down the best I can.
One-pot Really Truly Tomato Soup
serves about 7
8 ounces canned diced tomatoes (any kind of canned tomato works)
1 cup chicken broth
1/2 tsp dried basil
7 leaves fresh basil (optional)
1 tsp dried or fresh parsley
3-4 stalks of celery, chopped
Milk or cream, optional
Dice the onion. In your soup pot, sautee the onion until it’s translucent, stirring periodically.
add your remaining ingredients to the pot and simmer until warm. Puree in a blender (I used my immersion blender) and serve with milk or cream.
To make a meal of it, we like popcorn and sliced cheese and apples with the tomato soup.
Like this recipe? Check out some of the other allergy-free deliciousness I’ve posted!